- 6 Egg Whites (from Free Range Eggs)
- Pinch of Organic Pink Himalayan Sea Salt, fine
- 250gm Organic Coconut, desiccated
- 100gm Organic Raw Sugar
- 3.5 teaspoons Organic Lemon Myrtle Leaf
Beat egg whites with a pinch of salt, until stiff and fluffy.
Turn the Lemon Myrtle Leaf into powder – simply blitz the dried lemon myrtle in a food processor or blender, until really thin.
In a separate bowl, mix sugar, coconut and lemon myrtle powder.
Fold delicately together the egg whites and dry ingredients.
Dispose on a baking tray with baking paper .5 tablespoon of the mixture. Pinch a little into rough balls to give them a firmer consistency as they will expand a little when cooking and risk crumbing apart. You could also form clean little round balls in your hands – totally up to you. Size can be bigger too- you’ll have rochers with a moister inside.
Cook in pre-heated oven for 15-20 minutes at 200 celcius until golden. Will still be soft when coming out of the oven.
Enjoy!! You can increase the sugar amount for the sweet tooth. You can also omit the Lemon Myrtle and just have the coconut (or add another type of seasoning), will also taste lovely.
Created by Chefs Anne-lyse and Daniele