Sweet, moist and chewy on the inside with a delightfully crisp exterior.
45ml Snowflake Cake Wheat Flour
2 egg whites
125ml (100g) sugar
2ml almond essence
250ml (80g) desiccated coconut
125ml (50g) ground almonds
8 red or green glacé cherries for topping
- Beat the egg whites until foamy. Gradually add the sugar, salt and essence, beating until stiff.
- Sift the flour and add coconut and ground almonds. Gently fold into the egg whites.
- Spoon heaped teaspoonfuls of the mixture onto greased baking trays, leaving enough space for spreading. Cut cherries into quarters and place on top of each macaroon.
- Bake in a preheated oven at 140°C for about 25 mins. Turn out onto a wire rack to cool. Store in an airtight container.