Name: Fruity macaroons
Cook time: 35 min
Total time: 35 min
Ingredients: 3 egg whites; 3/4 cup (165 grams) caster sugar; 1/2 cup (40 grams) desiccated coconut; 2 tablespoon plain flour; 2 cup (20 grams) air-popped popcorn; 1/2 cup (80 grams) finely chopped dried apricots

Ingredients

3 egg whites

3/4 cup (165 grams) caster sugar

1/2 cup (40 grams) desiccated coconut

2 tablespoon plain flour

2 cup (20 grams) air-popped popcorn

1/2 cup (80 grams) finely chopped dried apricots

Method

1.Preheat oven to 150ºC/130ºC fan-forced. Grease oven trays; line with baking paper.

2.In a small bowl, beat egg whites with electric mixer until soft peaks form. Add sugar, beating until sugar dissolves. Transfer to large bowl; fold in coconut, sifted flour, then popcorn and apricots.

3.Drop tablespoons of mixture about 5cm apart onto trays; bake about 20 minutes. Cool on trays.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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