Ingredients
* 250 g. betel
* 250 gr.sugar
* 6 egg whites (separated by at least the day before and kept in the refrigerator)
* 1 vanilla
* 125g coconut for sprinkling
Method:
1. Make the meringue with 6 egg whites, add slowly 250g. sugar, then vanilla and finally 250g. coconut whisking gently to combine. Make balls, put in greased grease-proof paper and let rest 15 minutes. Sprinkle with a little coconut.
2. Put the pan with the macaroons in the middle grill and top and bottom put a same empty pan. Bake for 10-15 'at 160 golden.
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