Macaroons 2
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Ingredients
4 large egg whites
¾ cup honey
2 cups unsweetened, finely shredded coconut*
1 tsp fresh ginger, peeled and grated
1 tsp orange zest
1 tsp cinnamon powder
4 large egg whites
177 ml (255 grams) honey
440 grams unsweetened, finely shredded coconut*
1 tsp (5 ml) fresh ginger, peeled and grated
1 tsp (5 ml) orange zest
1 tsp (5 ml) cinnamon powder
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Instructions
- In a mixing bowl, beat the egg whites with an electric whisk, or by hand, until stiff.
- Meanwhile, combine the honey, coconut, ginger, orange zest, and cinnamon powder together in a separate bowl.
- Gently fold in the stiff egg-whites into the coconut mixture.
- Next, drop the batter at regular intervals onto a greased baking tray.
- Bake in an oven at 250°F (120°C or gas mark ½), for 20-30 minutes, or until the macaroons are crisp and dry. They should be golden on the edges.
Nutritional Info
Storage
Notes
*For SCD: Wait for at least 3 months after symptoms have cleared to try any kind of shredded coconut. Macaroons have recently made a re-entry on the bakery circuit. Down the street from our house is a tiny shop dedicated exclusively to creating these fluffy delights in a variety of flavors. Our recipe is a basic coconut version with a citrus tang to it. You could try some other options for flavorings as your cravings desire.
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