"Of all the holidays, Pesach is the most complicated. When I was young, the table was always beautifully set with my grandmother’s trousseau – embroidered linen cloths and exquisite silver. At this very busy time it was good to be able to make something really simple like these slightly sticky coconut biscuits with almonds. Try them with quartered strawberries marinated in orange juice and a dash of sugar, and a swirl of well-chilled coconut cream.” – Annette Kesler, food doyenne, @showcookcom
- 2 large free-range egg whites
- 125 g caster sugar
- 150 g desiccated coconut
- 12 whole almonds
1. Preheat the oven to 175°C. Lightly whisk the egg whites until frothy but not stiff. Add the sugar, beating continuously, then gradually stir in the coconut.
2. Place small teaspoonfuls on greased baking sheets, leaving space between them as they will spread while baking. Press one almond onto each macaroon. Bake in the centre of the oven for 18–20 minutes until golden brown. Cool on the baking sheets.
Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Bianca Strydom