- 2 extra-large free-range egg whites
- cream of tartar a pinch
- salt a pinch
- 6 T caster sugar
- 240 g medium desiccated coconut, plus extra for rolling
- 2 T ground almonds
- 1/4 cup condensed milk
- For the filling:
- 500 g raspberries, plus extra for serving
- 4 T caster sugar
- 1 lemon, juiced
- 1 t vanilla extract
Preheat the oven to 180°C. Whisk the egg whites until frothy, then add the cream of tartar and salt. Whisk until soft peaks form, then add the sugar, 1 T at a time, until thick and glossy.
Add the coconut and ground almonds and fold in, gradually adding the condensed milk.
Shape into balls using your hands, making a small indent in the centre with your thumb. Roll in the extra coconut.
Place on a baking tray and bake for 12–15 minutes, or until puffed and golden. If the macaroons are slightly flat after baking, push the sides up while still warm to create a more pronounced indentation.
To make the filling, place the raspberries, sugar and lemon juice in a saucepan and bring to the boil. Simmer for 10 minutes, or until thick and jammy. Add the vanilla extract and blend until smooth. Spoon into the macaroons. Serve with extra berries.