Sunday, 12 December 2010

Coconut and pistachio macaroons

This is a great recipe if you need to use up all the egg whites that will be left over from the other cookie recipes. Traditionally you use dessicated coconut but I tried chopped pistachios and mixed nuts with a hint of cinnamon and they were delicious too so feel free to experiment with this fairly basic recipe.


3 egg whites
125g caster sugar
200g dessicated coconut
pinch of salt
lemon juice

Preheat the oven to 175 degrees and line a baking tray with greaseproof paper. In a bowl whisk up the egg whites until it forms peaks. Add the sugar, salt and lemon juice and whisk some more. Fold under the dessicated coconut. With two tea spoons form little heaps and place on the baking paper. Bake in the oven for about 15 min, depending on size.

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