Almond snowballs

 

Ingredients 

2 egg whites
Pinch coarse salt
65g sugar, eyeball it
175g dessicated coconut
1 tsp almond essence, eyeball it
¼ tsp grated or ground nutmeg
25g plain flour
9 glace red cherries, halved
25g sliced almonds

Method

Almond snowballs

•  Preheat oven to 180C/Gas 4.
•  In a mixing bowl, beat egg whites and salt to soft peaks, then add sugar and beat again until peaks are stiff. Beat in almond flavouring. Using a rubber spatula or wooden spoon, stir in half of the coconut. Sprinkle in the nutmeg and flour, stir, then fold in the remaining coconut.  Using a melon baller or other small scoop, or working with 2 spoons, form 9 "snowballs" 5cm apart on each of 2 baking sheets. 
• Bake snowballs 12 to 15 mins, until lightly golden. Remove from oven and garnish each snowball with half a cherry and a couple of slivered almonds. Transfer to a rack or serving plate to cool.

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