Very simple to make, these macaroons make a lovely addition to an old-fashioned tea party.
2 large egg yolks
¼ tsp cream of tartar
100g caster sugar
30g ground almonds
250g shredded coconut
Beat the egg whites until frothy. Add the cream of tartar and keep on whisking until peaks have formed. Add the sugar, a teaspoon at a time. Fold in the almonds, salt and coconut. Form into bite sized round balls and lay on a baking sheet covered with baking parchment. Cook for approx. 20 minutes and serve once starting to turn lightly golden brown.
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