Last week I finally made some gooseberry ice cream. The recipe I use calls for egg yolks, but not the whites. Unfortunately I miscalculated the quantities I was making so when all the ice cream was packed away in the freezer, I had eight egg whites to use up.
Lemon meringue pie? Making a pastry case is too much effort.
Lots of egg white omelettes? Nice, but no good if you want to use them all up at once.
Angel food cake or some other whipped cake? Apparently the egg whites need to be at room temperature for a good result and mine were chilled.
Coconut haystacks? Just the thing, quick, easy and I happen to have bought a large amount of desiccated coconut recently.
This recipe is from a children’s cook book we were given a few years ago. I don’t feel too guilty about repeating it as it is a pretty generic, basic recipe. It does lend itself to baking with children because the whisking and mixing are pretty straightforward.
The basic ingredients are egg white, caster sugar and desiccated coconut.
I will give you the quantities for one egg white and you can multiply it up depending upon how many you need to use up.
Whisk the egg white until it forms stiff peaks. Whisk the caster sugar in a third at a time. Your mixture should now be quite shiny. Gently fold in the coconut using a metal spoon and a figure of eight motion trying to keep as much air in the mixture as possible.
Mould the mixture into heaps using an egg cup, removing them with a tea spoon. They should hold their shape well when cooked so you can fit quite a few on a baking tray at a time. We bake ours on a good quality non-stick tray but you could line a regular tray with some parchment. In either case a very light coating of oil will reduce the risk of them sticking.
Bake them for 15 minutes at 140C or gas mark 3. They should be golden brown on top when done. Lift them off using a spatula or palette knife and place them on a cooling rack.
When they are cool, melt some chocolate by breaking it up and placing it in a bowl resting on top of a pan of boiling water. Either dip the macaroons into the melted chocolate so that half is covered or drizzle them with lines of melted chocolate. Leave to cool again on a piece of greaseproof paper.
Enjoy as a gluten free treat with your coffee.