Lesley Posted September 18, 2005 Share Posted September 18, 2005 To use up all those egg-whites after making mayonnaise COCONUT MACAROONS 3 Egg whites 6oz Icing sugae 3oz desiccated coconut pinch of salt Set oven to 300F - Gas mark 2 - 160C Beat egg whites until they hold their peaks. Fold in the sifted sugar. Mix in coconut and salt. Drop teaspoons of the mixture onto a baking sheet covered with non-stick silicon paper or parchment - at least 1 inch apart. Put into the bottom of the oven and leave for 20-30 mins until the macaroons are dried out and light brown. When cold, carefully peel off the baking paper. Store in an airtight tin. Quote Link to comment Share on other sites More sharing options...
Charlottechicken Posted June 3, 2009 Share Posted June 3, 2009 Just bumping this recipe up as I have been making ice cream and have leftover egg whites, and thought those of you doing the same may be in need of uses for your egg whites too Anyone know if I can use caster or ordinary sugar as an alternative to icing sugar? *rushes off to find an almond macaroon recipe too* Quote Link to comment Share on other sites More sharing options...
Alis girls Posted June 4, 2009 Share Posted June 4, 2009 I think at school in domestic scince as it was called then we were told you could liquidise caster sugar and it becomes icing sugar. never tried it thou. Takes me back a bit to the disasters I used to come home with Is now called food tech. Quote Link to comment Share on other sites More sharing options...
