MACAROONS
MACAROONS
FROM Cecilia in Australia
4 large egg whites
1 cup of honey
450 grams of shredded or flaked coconut (unsweetened)
Beat the egg whites until very stiff. Gently warm the honey until it
becomes runny.
Drizzle the slightly warmed honey into the egg whites, while beating
continuously.
Gently fold in the coconut, then spoon the mixture in small blobs onto
a greased baking tray.
You do not need to actually BAKE them, instead you dry them out. Oven
temperature: 120 degrees Celsius (200 – 250 F), until the blobs are crisp
and dry. This will take a long time – at least an hour. Then turn off the
oven and allow the macaroons to cool inside – this adds even more drying
time.
This entry was posted on Friday, August 14th, 2009 at 12:12 pm and is filed under Recipes & Tips. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
