21 / 9 kcal
you will need
- 2 egg whites
- 100g desiccated coconut
- 1 tbsp honey
- 175g caster sugar
- 2 sachets miso'easy traditional
let's get cooking
Preheat your oven to 175ºC. Pop all of the ingredients, bar the miso into a saucepan over a medium heat and stir constantly until the sugar has dissolved and the mixture comes together.
Lower the heat and keep stirring until the mixture has dried out - there should be little holes appearing on the surface and the mix hold together without any runniness.
Stir through the miso until it is an even golden colour. With an ice cream scoop, evenly scoop out 6 macaroons onto a baking tray lined with greaseproof paper.
Bake for around 20-25 minutes covering with foil if they’re browning too quickly after 15 minutes.
Leave to cool completely before eating. They’ll keep for around a week in an airtight container.