Gingerbread macaroons

    45 min

    These super easy and quick macaroons are great if you have eggs whites left over, or if you are looking for a fat free treat.

    1 person made this

    Makes: 1 baking tray

    • 50g caster sugar
    • 1 teaspoon mixed spice
    • 1 teaspoon unsweetened cocoa
    • 3 egg whites
    • 150g rolled oats

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat your oven to 180 C / Gas 4. Line 1 to 2 baking trays with greaseproof paper.
    2. In a bowl mix sugar, mixed spice and cocoa.
    3. Beat egg sites and a pinch of salt with a the electric mixer. When soft peaks start forming, gradually add the sugar mixture and beat till stiff. Fold in oats.
    4. Using a teaspoon place small macaroons in the baking tree, leaving at least 2cm distance between them. Bake for 25 minutes. Leave on the baking tray for 10 minutes after baking, then carefully remove from the baking tray and let cool completely on a cake rack.

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