Some things come in pairs: spring and asparagus; rain and mud; sun and blue skies. And in my mind, custard always come with meringues. Because that's how it has always been in my mother's kitchen: the egg whites left over from making custard were quickly whipped into a batch of crisp meringues. And yet, egg whites can be so much more...
You may wonder what more there can be than little meringues kisses that melt in your mouth, and you'd be absolutely right for thinking that was sweetness enough. But, egg whites need not be turned into frothy clouds to be delightful: they can be simply combined with two more ingredients to make wonderful macaroons.
The macaroon is nothing like dainty French macarons. Although both are made with egg whites, have a shell that hides a moist interior, the humble macaroon is much easier to make, and is just as satisfying to eat. The following recipe is perfect for using up the four egg whites left-over from making this tiramisù.
Makes about 2 dozens
300g/3 cups unsweetened, shredded coconut
200g/1 cup sugar
4 egg whites
1 tsp vanilla essence or the zest of 1 orange
Mix all the ingredients together until thoroughly combined.
Take the mix by the heaping tablespoonful, and squeeze tightly before placing on a parchment-lined baking tray.
Bake in a 150°C/300°F oven for 30 minutes, or until golden brown.
Leave to cool down completely.
That's it! It really is that easy! If you cannot find unsweetened coconut, reduce the amount of sugar by about 30g/3Tbs. Coconut macaroons will keep for about a week in an airtight container. Although they may lose their crunchy shell, they will still be delicious.