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