Beetroot Macaroons

Prep Time:
10 mins
Cooking Time:
15 mins
Serves:
7

I decorated mine with dehydrated beetroot chips and purple carrot to create a little ‘hibiscus’ flower – these were originally designed for a food festival I baked for in San Miguel De Allende, Mexico.

Ingredients

 

  • 6 egg whites
  • 300g caster sugar
  • 3/4 tsp malden sea salt
  • 4 tsp honey
  • 300g desiccated coconut
  • one handful of grated, cooked beetroots

Method

  1. Preheat the oven to 180C fan assisted/ gas mark 6.
  2. Combine all of the ingredients in a large saucepan and place over a medium heat.
  3. Mix the ingredients thoroughly and constantly with a spatula until the mixture begins to dry out – about 15 minutes. Remember to scrape the bottom of the pan well to avoid burning. 
  4. Scoop the mixture onto a tray lined with parchment, ideally with an ice cream scoop but any large spoon will do.
  5. Bake for around 15 minutes or until crisp.
  6. Cool on a wire rack and serve at room temperature.

The macaroons will keep well for 3 – 4 days in an airtight container.

Lily Vanilli