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Coconut and Cherry Macaroons

Use Flexible Mould - 6812

Makes 9

2 egg whites, medium
75g ( 3oz ) caster sugar
110g ( 4oz ) desiccated coconut
9 glacé cherries

Preheat oven to180ºC, 350ºF, Fan oven 160ºC, Gas mark 4

Put the egg whites in a bowl.

Add the sugar and the coconut and mix together very thoroughly.

Stand the mould on a baking tray.

Divide the mixture evenly between the cups. Spread the mixture into the shape of the cups, pressing it in well. ( This is easier to do with damp fingers )

Cut the cherries in half. Wash to remove the syrup then pat dry with kitchen paper.

Press two pieces of cherry into each macaroon.

Bake for 10 – 15 minutes until a pale golden colour.

Leave to cool completely in the mould then remove each macaroon from the cups.

Suitable for freezing

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