MACAROONS

Macaroons are those moist, chewy, coconut-based meringue cookies that both of us made as apprentices, in what seems like the olden days! We’d make them in massive batches that had our arms aching by the time we’d finished piping them. But they’re well worth the effort when you get a warm one just out of the oven.

MAKES 30 MACAROONS

4 egg whites

125 g (4½ oz) caster (superfine) sugar

115 g (4 oz) desiccated (shredded) coconut

210 g (7½ oz) almond meal

30 raw almonds

Preheat the oven to 190ºC (375ºF/Gas 5). Line two large baking trays with baking paper.

Using electric beaters, whisk the egg whites to stiff peaks, then beat in half the sugar to make a firm meringue.

Fold in the coconut, almond meal and remaining sugar.

Put the mixture in a piping (icing) bag fitted with an 8 mm (³/₈ inch) plain nozzle. Pipe small rosette shapes onto the lined baking trays, about 5 cm (2 inches) round, leaving space between each one.

Decorate each macaroon with a whole almond, then bake for 15 minutes. Remove from the oven and cool on the trays.

The biscuits will keep in an airtight container in a cool dark place for up to 2 weeks.