THREE STEPS TO DELICIOUS
SARAH RAINEY’S brilliant new column shows you how to make yummy recipes from just three ingredients
COCONUT MACAROONS MAKES 14 LARGE MACAROONS
1. Preheat the oven to 190c/170c fan/gas 5.
2. Whisk the egg whites with the icing sugar for around 8 minutes until very pale and thick. Stir in the coconut.
3. Test the consistency of the mix by rolling a teaspoonful into a ball. If it’s too dry, add one more egg white. If it’s too wet, add more coconut.
4. Use an ice-cream scoop to pick up blobs of macaroon mix and drop on to a baking sheet, around 3cm apart. Bake for around 25 minutes. Cool on a rack to crisp up, then serve.
From Three Ingredient Baking by Sarah rainey (michael Joseph, £12.99).