Macaroons

4 Oct

I used four eggs, and got 28 macaroons.

Beat egg whites to stiff peaks, slowly add in caster sugar (that’s the really fine one) – 50g for each egg white.  Stir in dessicated coconut – 1/4  cup for each egg white.

Spoon onto baking paper, or if you’re not making them in a big rush because you need to take a plate to a baby shower in a few hours you could pipe them all fancy-like.

I went with a tablespoon.

A sampling toddler is optional at this point.

Bake about half an hour at 150c/300f, until dry but not brown.  Cool on the tray.

They’re yummy like that, but I melted a little chocolate for drizzling this time.  I used roughly 25 grams.

So to sum that up because I got a little rambly…..

Preheat oven to 150c/300f.  Line baking tray with paper.

For 28 macaroons use –

  • 4 egg whites
  • 200g caster sugar
  • 1 cup dessicated coconut
Beat egg whites to peaks, slowly add sugar, stir in coconut.  Spoon onto lined tray.  Bake half an hour, or until dry but not brown.  Cool on tray.  Drizzle, dip, or coat in chocolate if you want.
For lots more recipes check out Tasty Tuesday at Balancing Beauty and Bedlam.
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