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free-range egg whites

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45 minutes

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25 minutes

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20 minutes

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5 minutes

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1 hour

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20 minutes

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30 minutes

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Almond marshmallow fish

25 minutes

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Macaroons with jam

20 minutes

Macaroons with jam

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

200 g desiccated coconut
¾ cup condensed milk
1 t vanilla paste
1 free-range egg white
¼ cup raspberry jam

Method

1. Preheat the oven to 150°C and line a large baking tray with baking paper.

2. Combine the coconut, condensed milk and vanilla. Beat the egg white, then fold through the coconut mixture.

3. Gently shape the mixture into little drops using your hands or two spoons, 3-4 cm wide. Place on the baking tray and press a well into the centre using your thumb, then fill with jam.

4. Bake for 15–20 minutes, or until slightly caramelised.

Find more coconut recipes here.

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

Grapefruit meringue tart

Financier muffins

Lemon meringue trifle

Macarons

Pineapple fridge tart

Chuckles ice cream baked Alaska

Almond-and-espresso dacquoise cheesecake

Strawberry curd meringue pie

Black sesame-and-ginger financiers

Chocolate rice krispie marshmallow blondies

Almond marshmallow fish

Macaroons with jam

Macaroons with jam

Ingredients

Method