Coconut Macaroons Recipe
Ingredients
| Egg whites | 3 | |
| 185 g/6 oz caster sugar | ||
| 30g/1 oz granulated sugar | ||
| 250 g/8 oz desiccated coconut | ||
Directions
Line baking-sheets with non-stick silicone paper or rice paper.
Whisk the egg whites until stiff, then whisk in the caster sugar to make a meringue; gently fold in the granulated sugar and coconut.
Spoon about 20 small mounds of the mixtute on to the baking-sheets.
With wetted fingers, gently draw up the mixture to make pyramid shapes and top each one with a piece of glace cherry if you wish.
Bake at 180°C/350°F/Gas Mark 4 for about 20 minutes.
If you are using two baking-sheets, change their positions in the oven halfway through cooking.
The macaroons should be slightly golden brown.
Cool on a wire rack and store in an airtight tin.
Whisk the egg whites until stiff, then whisk in the caster sugar to make a meringue; gently fold in the granulated sugar and coconut.
Spoon about 20 small mounds of the mixtute on to the baking-sheets.
With wetted fingers, gently draw up the mixture to make pyramid shapes and top each one with a piece of glace cherry if you wish.
Bake at 180°C/350°F/Gas Mark 4 for about 20 minutes.
If you are using two baking-sheets, change their positions in the oven halfway through cooking.
The macaroons should be slightly golden brown.
Cool on a wire rack and store in an airtight tin.
Chef
