With the two egg whites left over from the making of the quiche (see below), rather than making meringues, try this variation. I meant to put whole blanched almonds on top of each macaroon, but I couldn’t find any. I think they would make the whole thing look a bit more finished.
2 egg whites
75g desiccated coconut
125g white caster sugar
1 tspn almond or vanilla essence
Beat the egg whites until they start to thicken and start adding the sugar, a little at a time, beating in between.
Before the last lot of sugar goes in, add the coconut and almond or vanilla essence.
Beat them all together, spoon the mixture in little mounds on to a greased and lined tray, then bake at 175C for 15-20 mins.
They will go a little bit golden and are delicious still warm, all chewy with a little bit of crunch (see the picture at the top).