Rose Pistachio Coconut Macaroons

METHOD:

1. Line two baking trays with parchment paper and keep aside

2. Combine the sifted flour, crushed rose petals, pistachio flakes and desiccated coconut in a large bowl mix well and keep aside

3. Using the double boiling combine the egg whites, sugar and salt and whisk together to form a white, creamy looking batter that is warm to touch (about 12- 15 minutes). Take the bowl off the heat. Stir in the vanilla essence

4. Add the flour mixture to the bowl and fold in completely

5. Cover the mixing bowl with cling film and leave macaroon dough to rest in the refrigerator for about 2 hours

6. Later 2 hours, take macaroon dough out of the refrigerator

7. Preheat the oven at 160°C

8. Spoon out heaped tablespoons few inches apart. Shape each macaroon into a small mound using your hands or a spoon

9. Slide the two trays into the oven

10. Bake for about 15-20 minutes, or until golden brown

11. Remove from the oven and transfer onto a cooling rack

12. Transfer to an airtight jar. Consume within 7 days

Recipe presented by Siemens