4 large egg whites
1/2 teaspoon cream of tartar
1 1/2 cups pure icing sugar
2 cups dessicated coconut
1/3 cup plain flour, sifted
2 teaspoons vanilla essence
1/2 teaspoon almost essence
Preheat oven to 180C.
Line 2 baking trays with baking paper or foil.
Spray with vegetable oil cooking spray.
In a clean polished mixing bowl, using an electric mixer set on high speed, whisk the egg whites and cream of tartar until stiff.
Add the icing sugar gradually, whisking continuously at high speed until meringue turns shiny.
Fold in coconut, flour, vanilla nd almond essence with a spatula.
Using a pastry piping bag fitted with a large star pipe, or using a metal tablespoon, pipe or drop rough tablespoons of mixture, 2.5cm (1")apart, onto prepared baking trays.
5. Bake macaroons until just brown, about 20 minutes per batch.
Place baking trays on a wire cooling rack; cool slightly.
Using a palette knife, transfer macaroons to rack and cool completely.
Serve or store in airtight containers.
Pairs Well With
Recipe from Quick, Light & Delicious
To freeze macaroons, place cold macaroons in rigid plastic containers, separating each layer with greaseproof paper. Freeze for up to 3 months. Thaw at room temperature for about 30 minutes before serving.
For best results, be sure to use a pastry piping bag fitted with a large star pipe. Pastry piping bags are very useful in the kitchen and available in many sizes. the 40cm bag is a handy all purpose size.
Leftover macaroons make wonderful cookie crumbs to use in desserts. Either crumble by hand, or mix in a blender or food processor fitted with a metal blade. Sprinkle the crumbs over fruit salad or low fat yoghurt, or use in baked stuffed peaches.