Simple three ingredient gluten-free ‘macaroons’
I’m not sure if these beauties are strictly speaking macaroons, but they are so easy and delicious, I don’t care!
As long as you have a hand whisk, these take only minutes to whip up and seconds to devour.
How To Make Simple 3 Ingredient ‘Macaroons’
Preheat the oven to 170 C or 150 C (fan), 325 F or gas mark 3. Line a baking tray with baking parchment and brush on a little sunflower or vegetable oil.
Whip two egg whites (I used medium) until they form stiff peaks.
Stir in 100g of caster sugar and 125g of desiccated coconut. Ava helped me with this.
Spoon heaped teaspoonfuls on to the baking tray – we made 22.
Bake on the top shelf for around 15 minutes until the tops start to brown.
Cool for a few minutes then pop then onto a cooling rack.
They are crispy on top and gooey in the middle, and would be even better dipped in chocolate, but then they’d have four ingredients…
Any ideas what I can do with the left over egg yokes?