Coconut macaroons

Preheat the oven to 180°C.

Whisk the egg whites in a mixer using the whisk attachment until frothy, then add the cream of tartar and salt. Continue whisking until soft peaks form, then add the sugar, 1 T at a time, until thick and glossy.

Fold in the coconut and ground almonds. Scoop a heaped spoonful and gently shape in your hands into balls (being careful not to squeeze out the air that was incorporated by whisking) then make a small indent in the centre with your forefinger.

Place on a baking tray and bake for 8-10 minutes until puffed and golden. Remove from the oven, cool slightly and place on a wire wrack. 

If some macaroons are cracked after baking, just push the sides up while still warm to create a more pronounced indentation and shape.

Spoon the preserve filling into the macaroons and lightly dust with icing sugar just before serving.

Reprinted with permission of Siba Mtongana and Food Network South Africa.

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