Easy to make, chewy and delicious. Also good for using up egg whites!
After making biscuits, I had an egg white to use up, so I decided to make these almond and coconut macaroons. This is the first time I’ve made them and they’re possibly the easiest recipe I’ve come across yet. And as if that weren’t enough, they’re also gluten free!
Ingredients (makes 8 macaroons)
I had one egg white to use up, so these are the quantities I used. For each extra egg white you use, increase the dry ingredients proportionally.
- 1 egg white
- 50 g (1.8 oz) caster sugar
- 50 g (1.8 oz) ground almonds
- 30 g (1 oz) dessicated coconut (if you don’t like coconut you can just replace this with more almonds)
- Optional: whole or flaked almonds and brown sugar for decoration
Cover a baking tray with greaseproof baking paper. You can use edible rice paper, but I couldn’t track any down and I found the macaroons came away from the baking paper without any issues. Preheat the oven to 180 degrees C / 360 degrees F / Gas Mark 4.
Separate the egg white, put in a bowl and whisk until it’s white and frothy. It doesn’t have to be stiff like meringue. Use electric hand beaters or a mixer if you’ve got them.
Combine all the dry ingredients and then add them to your egg whites. Stir through until the mixture is an even, sticky “dough”.
If you’ve used one egg white, the mixture should make 8 macaroons. Divide your dough and roll into eight balls. Place these on your lined tray and flatten the balls slightly – see photos below. If you want, this is the moment to put a whole/flaked almond on top and sprinkle with a little brown sugar.
Bake for 10-15 minutes until the macaroons are a light brown. Leave to cool on the tray for 10 minutes before peeling the macaroons from the paper and leaving to cool on a wire rack (see photo below). I would recommend storing the macaroons in an air-tight container in layers separated by greaseproof baking paper.
Some more almond and coconut macaroon pictures…
And if you’re looking for another melt-in-your mouth treat which goes beautifully with a cup or tea, you can try these Viennese finger biscuits.