Heat the oven to 150c/fan 130c/gas 2. Whisk the egg whites to soft peaks using electric beaters. Slowly add the sugar and vanilla and whisk until combined, then fold in the almonds, flour, lime zest and most of the coconut. Spoon 1½ tbsp-sized dollops of the batter onto a baking sheet lined with baking paper and spread out. Sprinkle with a pinch of extra coconut and bake for 15 minutes. Remove and cool on the sheet then transfer to a wire rack. If the ice cream is not soft enough to spread, microwave for 30 seconds. Spread a layer on a macaroon then top with slivers of strawberry and another macaroon. Freeze for at least 30 minutes.
Ingredients
- egg whites 4
- golden caster sugar 225g
- vanilla extract 1 tsp
- ground almonds 2 tbsp
- plain flour 2 tbsp
- limes 2, zested
- shredded sweetened coconut 200g
- strawberry ice cream or strawberries for sandwiching
Method
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Step 1
Heat the oven to 150c/fan 130c/gas 2. Whisk the egg whites to soft peaks using electric beaters. Slowly add the sugar and vanilla and whisk until combined, then fold in the almonds, flour, lime zest and most of the coconut. Spoon 1½ tbsp-sized dollops of the batter onto a baking sheet lined with baking paper and spread out. Sprinkle with a pinch of extra coconut and bake for 15 minutes. Remove and cool on the sheet then transfer to a wire rack. If the ice cream is not soft enough to spread, microwave for 30 seconds. Spread a layer on a macaroon then top with slivers of strawberry and another macaroon. Freeze for at least 30 minutes.
Nutritional Information
- Kcals 285
- Carbs 33.4g
- Protein 4.4g
- Fat 15.8g
- Salt 0.14g
- Saturates 9.4g
- Fibre 2.2g
