coconut macaroons. . . . . .

two eggs whites (at room temperature)

1/2 cup of caster sugar

2 tablespoons of cornflour

1/4 teaspoon of almond essence

zested and diced rind of a medium lemon

1 1/2 cups of desiccated coconut

pre-heat oven at fan forced 125oC
(130oC non-fan forced)

place eggs whites in a clean and dry mixer bowl

blend at high speed until whites become fluffy and peak

with mixer still at warp speed

slowly add caster sugar

continue mixing until sugar is dissolved in whites

drop speed of mixer and add cornflour slowly

add almond essence and lemon zest

take bowl off mixer

hand mix with a large dry spatula the coconut

scoop rounded teaspoon quantities onto a baking tray

I use baking paper for macaroons

so as not to have a greasy residue on the biscuit base

bake for about 10 - 15 minutes

allow to sit on the tray for five minutes

then transfer to a cooling tray

do not allow to brown (if you can help it)

macaroons will fluff up and dry rather then bake

if you prefer softer chewy centres cook for only 10 minutes

costing of home made macaroons