The gluten-free nibbles are a perfect addition to any afternoon tea!
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Cal/Serv: 80
Makes: 12
Prep Time: 0 hours 15 mins
Cook Time: 0 hours 12 mins
Total Time: 0 hours 27 mins
1
large egg white
30 g
caster sugar
1/4 tsp.
vanilla bean paste
75 g
desiccated coconut
75 g
dark chocolate
- Preheat oven to 170°C (150°C fan) mark 3 and line a large baking sheet with baking parchment.
- In a medium bowl and using a handheld electric whisk, beat the egg white until it holds stiff peaks. Gradually beat in the sugar, whisking until the meringue is thick and glossy. Beat in the vanilla.
- Using a spoon, mix in the desiccated coconut. Scoop tbsps of the mixture on to the lined sheet, spacing slightly apart. Bake for 10-12min, or until lightly golden. Leave to cool completely on the sheet.
- Meanwhile, melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Set bowl aside to cool slightly.
- Once the macaroons are cool, carefully dip the bases in the chocolate and place back on the lined sheet, chocolate down. Drizzle over some more chocolate in a zigzag pattern and chill until set. Serve.
TO STORE:
Once set, keep in an airtight container at room temperature for up to 3 days.
Per serving:
- Calories: 80
- Protein: 1g
- Total fat: 5g
- Saturates: 4g
- Carbs: 6g
- Total sugars: 6g
- Fibre: 1g
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