Carrot Cake Macaroons
These macaroons are not to be muddled up with French macaroons, which are those delicate meringue spaceships that are full of sugar and can be a bit tricky to cook outside a professional pastry kitchen.
Makes 18 macaroons.
INGREDIENTS:
200g unsweetened desiccated coconut
1 1/5 tsp ground cinnamon
1 tsp ground ginger
12 tsp freshly grated nutmeg
50g walnuts chopped
1 large carrot grated
75g golden caster sugar
4 egg whites
Pinch of salt
1. Preheat the oven to 170°C/gas 3.
2. Put the coconut, cinnamon, ginger and nutmeg into a
bowl and mix well.
3. Add the chopped walnuts, grated carrot, sugar, egg whites and a pinch of salt and mix together until everything is fully incorporated.
4. Line a baking tray with greaseproof paper and drop 18-20 heaped dessertspoons of the mixture on the tray, leaving a gap of at least 1cm between them. Shape the mounds so that they are roughly circular.
5. Put the tray into the preheated oven and bake for 15-20 minutes, until golden and firm on the outside. Leave to cool on a wire rack before serving.