Served during the recording of Episode Zero: A Little Queer
- 2 egg whites
- 1 cup almond meal, sifted
- 1 cup dessicated coconut
- 2/3 cup icing sugar, sifted
- ½ teaspoon vanilla extract
- Preheat oven to 170°C (150°C fan-forced).
- Line two baking trays with baking paper and add a small knob of butter to each. Place trays in oven.
- Whisk egg whites in a clean bowl using an electric mixer at high speed. Whilst the eggs are whipping, remove the trays from the oven and use a brush or spoon to spread the butter, now melted, around the baking paper.
- Mix the almond meal and coconut in a separate bowl.
- When the egg whites are stiff but still moist, switch the mixer to a slow speed and add the vanilla extract and icing sugar gradually.
- When the icing sugar is fully mixed into the egg whites, add the almond meal and coconut. Mix until the ingredients form a sticky dough.
- Using a teaspoon, scoop small balls of the dough onto the greased trays, leaving at least 2cm between each. You should get about 20 macaroons, but the more, the merrier! Press down each ball lightly with a fork.
- Bake in the oven for 20-25 minutes. The finished macaroons should be crisp and golden on the outside.
- Remove from oven, and leave to cool for 5 minutes on the trays. Gently transfer for a cooling rack.
The finished macaroons will last about a week sealed in the fridge. If no-one eats them before that, which is impossible.
If you want to add any flavourings, stick to dry things like cocoa powder or small dried fruits. Add these between Steps 5 and 6. You can also join sandwich them with chocolate ganache as a filling!