Just wrapped up a one-week excursion to visit my youngest who is studying abroad in Granada Spain. With planes, trains and automobiles we arrived in this sleepy Andalucía city. As we pulled into the picturesque Hopspes Palacio de los Patos these weary travelers were greeted with one of the best cups of coffee and a delectable plate of sweet treats.
There is something magical about café con leche. And in Granada we discovered every time you order a beverage you are presented with a bite to eat, free of charge.
Café con leche, dark rich espresso swirled with hot steamed whole milk.
A plate of small macaroons piped with butter cream frosting and chocolate-edged shortbreads. All on top of a drizzle of sweet caramel sauce. Here is my take on a macaroon.
In a large bowl flake the coconut.
Combine the coconut with the condensed milk, and vanilla.
Beat the egg whites and salt until they form medium-firm peaks.
Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using a 1 3/4-inch diameter ice cream scoop.
Bake for 25 at 325 degrees until golden brown.
As we returned from Marbella and drove into the now familiar streets of Granada to deliver our baby back to her Spanish parents we thought how fitting to end our trip as it had begun with one last café con leche at the Hopspes Palacio de los Patos. To our delight they arrived with a plate of those incredible frosted macaroons.