Cook time: 30 mins
Yield: 14 to 15
Ingredients:
- 2 egg whites
- 1½ tsp lemon juice
- 110 gm caster sugar
- 1 tsp lemon zest (yellow part only)
- 15 gm cornflour / cornstarch
- 150 gm desiccated coconut
- Preheat oven to 160C / 320F.
- Use a large clean mixing bowl, without any trace of oil or water, beat the egg whites with an electric mixer until bubbles form. Add lemon juice. Gradually add the sugar, one-third at a time, and beat well between additions. Continue to beat until stiff peaks form.
- With a spatula, lightly stir in lemon zest. Sift in and lightly fold in the cornflour in three batches. Add the desiccated coconut.
- Use an ice-cream scoop or large spoon to drop heaped tablespoons of mixture onto a lined baking tray, leaving about 3cm / 1¼ inch between each as picture shown. Bake in the preheated oven for 20 minutes, or until pale golden. Remove the tray from the oven and leave for 5 minutes before transferring the macaroons onto a wire rack to cool completely. The leftovers can be stored in an air-tight container for a few days
- About how to beat egg whites, please refer to this video “How To Beat Egg Whites”.
- The leftover egg yolks can be used to make these pumpkin crème brulee.
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