Wednesday, 13 November 2013

using up egg white

coconut chocolate macaroons
with decorative adaptations
go here for david lebovitzs' recipe
makes approximately 24


4 egg whites 
1 1/4 cups sugar
2 1/2 cups unsweetened coconut
1 tablespoon (tbs) honey
1/4 cup of plain flour
1/2 teaspoon (tsp) vanilla
1/4 tsp salt 
30 gms dark chocolate
candied orange peel


~ place egg white, coconut, sugar, honey, flour and salt in a large shallow pan and cook over low to moderate heat, stirring constantly, until the mixture starts to just scorch on the bottom of the pan
~ remove from the heat and stir in vanilla
~ leave to cool
~ shape into walnut sized balls and cook at 180 deg c for about 20 minutes or until browned
~ melt the chocolate in a bowl over hot water
~ once the macaroons are cooled drop a half tsp of chocolate on the top of each macaroon and then top with a small baton of candied orange peel

if you like to use up egg whites too what do you make with them?


  1. Your macaroons look perfectly delicate and pretty Jane! That piece of candied peel on top is lovely. I don't cook many things that need separated eggs, but this looks like a recipe to try. Have a great weekend x