USE COCONUT
MACAROONS OR MERINGUES. The following is a reliable recipe for macaroons or meringues:—Whip the whites of two eggs to a smooth, stiff froth —from .10-15 minutes. Sift in 4 oz. of sugar, and work in as lightly as possible with a spoon. Next stir in jib. of desiccated coconut. Too much working may make the batter too soft; it should be worked to a fairly stiff consistency. Using a cold spoon, drop the mixture on sheets of wafer or buttered paper, keeping the spoonsful about 2m. apart, and dropping slopingly to get a. smooth, round appearance. Place in a baking (in and bake to a light brown in a slow oven, from 20-30 minutes. Remove from papers when almost cold.
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https://paperspast.natlib.govt.nz/newspapers/WAITA19391127.2.82.8
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Wairarapa Times-Age, 27 November 1939, Page 8
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122USE COCONUT Wairarapa Times-Age, 27 November 1939, Page 8
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