2 nos Egg Whites
120 gms Dessicated Coconut
100gms grain sugar ( not powdered )
1/4 tsp vanilla essence
a pinch of salt or 1/8 tsp cream of tartar
Method
Take a clean and dry vessel. Separate the egg whites from the yolk very carefully so that no part of yolk come into egg whites.
Add cream of tartar to egg whites, adding sugar gradually beat the egg whites until mixture becomes thick and stands in peaks.
Gently fold in the dessicated coconut and essence.
Arrange spoonfuls of mixture on a greased and dusted baking sheet
Bake at 150 C till firm and light brown in color.
100gms grain sugar ( not powdered )
1/4 tsp vanilla essence
a pinch of salt or 1/8 tsp cream of tartar
Method
Take a clean and dry vessel. Separate the egg whites from the yolk very carefully so that no part of yolk come into egg whites.
Add cream of tartar to egg whites, adding sugar gradually beat the egg whites until mixture becomes thick and stands in peaks.
Gently fold in the dessicated coconut and essence.
Arrange spoonfuls of mixture on a greased and dusted baking sheet
Bake at 150 C till firm and light brown in color.
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