Per macaroon (22g)
Calories 94, Fat 6g, Saturates 4.5g, Carbohydrate 9.3g, Sugars 7.8g, Fibre 0.5g, Protein 0.8g, Salt 0.03g
Preheat the oven 165°C/325°F/Gas 3. Whip together the aquafaba and cream of tartar until soft peaks form.
Add the desiccated coconut, sugar, flour, salt and vanilla extract to the whipped aquafaba and stir to combine. Spoon tablespoons of the mixture onto a tray lined with baking parchment and bake for 15 minutes, until golden brown.
Once cooled, melt the chocolate in a bowl over boiling water and drizzle this over the macaroons to finish.
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