• 5 egg whites
• 2 tbsp caster sugar
• 1 tbsp honey
• 1 tbsp stem ginger, very finely chopped
• 150 g desiccated coconut
• 2 tbsp plain flour

Equipment

• non-stick silicone baking mat (optional)

Preheat the oven to 160°C (fan 140°C/325°F/gas 3) and if you are using a baking sheet rather than a silpat mat, line it with baking parchment.

Place the egg whites in a bowl and whisk until frothy, then add the sugar, honey, stem ginger, coconut and flour and mix it all together until you have a sticky, quite wet mixture.

Divide the mixture into fourteen equal-sized pieces (roughly 27g each). I find the best way to do this is by making my hands a little bit wet, then rolling each piece into a ball and squidging it into a pyramid shape. Make sure to really squeeze the mixture together tightly so that it doesn’t fall apart.

When you have formed each macaroon, place it onto the lined baking sheet or silicone baking mat. Bake the macaroons for about 20 minutes, or until they are going a light golden brown but are still nice and soft inside.

Once the macaroons are baked, remove them from the oven and set aside to cool before serving.