Surplus to requirement

David made a delicious Hollandaise sauce, to go with dinner the other night, only there was a surplus of egg whites afterwards. So it became my challenge to find a recipe suitable for such ingredients.

I really wanted to make a Lemon Meringue pie, as a few lemons were gleaned from my sickly tree recently. Only the filling required egg yolks too, which would bring me back to leftover egg whites again.

So of course, this left me with only one delicious choice. Coconut Macaroons.

Almond-coconut macaroons

They're not like any other I've made in the past. I got my recipe from here, but it didn't quite meet my number of egg whites, so I tweaked the recipe - adding other things too. It made a light and sweet, in just the right amount, treat.

They were even quite the hit, at playgroup, with parents asking to try one too.

Stores 3 days on bench and 7 days in fridge

So here is my very easy recipe for:

Almond-coconut macaroons

Ingredients:

5 egg whites
2/3 cup sugar
1 teaspoon vanilla
3 1/2 cups desiccated coconut
1 cup almond meal
1 cup chopped cranberries

{Chocolate for topping}

Macaroons:

• Preheat oven to 160 degrees (fan-forced) 180 degrees celcius, otherwise.
• Line and grease about 3-4 biscuit trays (depending how big). Set aside.
• Beat whites, sugar and vanilla in a bowl until foamy - about 3 minutes.
• Add all the dry ingredients into a bowl and stir until all the lumps are out.
• Stir whites into the dry ingredients and mix well.
• Use a tablespoon measure, or ice-cream scoop of same size, and scoop out. Dip utensil in a cup of water every time, to help mixture come away easily.

Tip: use an old coffee scoop, and a teaspoon to nudge out

• Line macaroons evenly onto trays. These will keep their shape and won't spread, but leave space for air circulation.
• Bake for approximately 20 minutes, or until tops are golden. I switch trays around in the oven, about every 8 minutes - using my digital timer.
• Leave on trays to cool completely, and then top with chocolate.

Topping:

Use whatever kind of chocolate is your favourite. Dark, milk or white!
In a double boiler, melt chocolate, or my preferred method is the microwave. It usually takes a minute, followed by stirring until lumps are gone. I dipped the macaroon directly into the chocolate, or if your mixture is thin enough, drizzle with a spoon, over the top.

Makes about 40