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This is another of Nigellas recipes that make the most fantastic little any day any time snacks. I tried them with both dessicated coconut and shredded coconut and as she says, the shredded coconut makes a huge difference.
What you need
2 egg whites
pinch of cream tartar (1/4 teaspoon)
100g caster sugar
30g ground almonds
1 teaspoon vanilla essence
250g shredded coconut
The process
Heat the oven to 170 Celsius and line a baking tray with grease proof paper. *(place a small amount of oil or butter on the tray and then line the tray, this will keep the peper in place)
Beat the egg whites until they are frothy but loose, bubbles should formed. Now add the cream of tartar and beat well to soft peak stage. (if you remove the beater, the top of the peak should fall over)
Add the caster sugar in 4 portions and beat well to stiff peak stage like you are making meringues *(when you remove the beaters the peak should hold it’s shape)
Add the rest of the ingredients and fold in with a metal spoon until evenly ditributed, don’t mix!
Now use a tablespoon and make little dome shapes on the baking tray.
Into the oven on the middle shelf for about 20 minutes or until there are parts of each macaroon turning golden.
Remove from the oven and alow to cool.
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