Carob Hazelnut Macaroons
|Eggs||2 , separated|
|Caster sugar||6 Ounce (185 Gram)|
|Carob powder||2 Tablespoon, sifted|
|Desiccated coconut||8 Ounce (250 Gram)|
|Roasted hazelnuts||2 Ounce, finely chopped (60 Gram)|
|Carob||3 1⁄2 Ounce, melted (100 Gram)|
1. Whisk egg whites until soft peaks form. Add sugar, a spoonful at a time, beating well after each addition, until mixture is of meringue consistency.
2. Beat egg yolks with carob powder and lightly fold through egg white mixture. Stir in coconut and hazelnuts.
3. Drop tablespoons of mixture onto greased oven trays and bake at 180°C/350°F/ Gas 4 for 15 minutes or until firm. Cool on trays. Drizzle with carob.