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Sweet, moist and chewy on the inside with a delightfully crisp exterior.

Makes 22

45ml Snowflake Cake Wheat Flour
2 egg whites
125ml (100g) sugar
1ml salt
2ml almond essence
250ml (80g) desiccated coconut
125ml (50g) ground almonds
8 red or green glacé cherries for topping

  1. Beat the egg whites until foamy. Gradually add the sugar, salt and essence, beating until stiff.
  2. Sift the flour and add coconut and ground almonds. Gently fold into the egg whites.
  3. 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.
  4. 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.