4 large egg whites, size 7
1 teaspoon vanilla extract
1 cup caster sugar
pinch sea salt
1 tablespoon honey
70 grams ground almonds (almond meal)
¾ cup desiccated coconut
1 cup shredded coconut (long thread)
Cook's note: 4 large egg whites weigh 120 grams.
Grease a large flat baking tray and line with baking paper.
Preheat the oven to 150°C fan bake.
Place all of the ingredients in a large saucepan and stir together until well combined. Place over a medium heat and cook for about 5 minutes, stirring constantly until the mixture becomes quite thick and sticky and easily pulls off the base of the saucepan. It should still be a pale colour. Take off the heat and spread the mixture onto a large plate to cool for 20 minutes.
Place heaped teaspoons of the mixture in mounds on the baking tray. You should have about 20.
Bake for about 16–18 minutes or until a good golden colour, turning the tray for even browning. Leave on the tray for 15 minutes to firm up, then transfer to a cooling rack. Dip the tops of the macaroons in chocolate then top with your favorite flavour combinations (see suggestions below). Place in the fridge to set then pack in cellophane bags if giving as gifts.
Melted dark and white chocolate
Freeze dried fruits – raspberries, mandarins, strawberries, blueberries
Nuts – toasted sliced almonds, pistachios, macadamias
Dried fruits – mango, kiwifruit, strawberries, figs, crystallised ginger
Valrhona dark chocolate crunchy pearls
Edible dried rose petals
Makes 20. Store in an airtight container