Saturday, 17 January 2015

Coconut Macaroons


Ingredients
 3 eggwhites, at room temperature
 1 1/2 cups caster sugar
 1/2 teaspoon vanilla extract
 1 1/2 cups desiccated coconut

Method
Step 1
Preheat oven to 180°C. Place the eggwhites in a bowl and use an electric mixer to beat until soft peaks form.
Step 2
Add the sugar, 1/2 a cup at a time, beating continually, until the mixture becomes stiff and glossy. Add vanilla extract and fold through with a spatula.
Step 3
Add the coconut, 1/2 a cup at a time, and gently fold through with a spatula until evenly distributed, being careful not to overwork the mixture.
Step 4
Place spoonfuls of the batter onto a baking tray lined with greased baking paper. For classic French-style macaroons, use a piping bag.
Step 5
Bake in the oven for 15-18 minutes, or until the macaroons are lightly browned. Remove from the baking paper immediately and cool on wire racks before serving.



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