Photo: Jennifer Soo
- 1 egg white
- 2 egg yolks
- 55g caster sugar
- 1/2 tsp orange flower water
- 125g shredded coconut
Pre-heat oven to 125C. Beat egg white and a pinch of salt in a small bowl until soft peaks form.
Using an electric mixer, beat egg yolks, sugar and orange flower water until mixture is thick and pale. Fold shredded coconut into yolk mixture, then fold in beaten egg white.
Spoon heaped teaspoonfuls of mixture onto baking paper-lined oven trays and bake for 25-30 minutes or until golden and firm. Cool macaroons on wire racks.
Macaroons will keep in an airtight container for up to 1 week.
- Cuisine - Greek
- Course - Snacks