Coconut almond macaroons

• 2 egg whites
• 115g (4 oz) icing sugar or caster sugar.  
• I do 1oz only for Richard
• 115g (4 oz) ground almonds.  
• 1/4 teaspoon vanilla extract
• 115g (4 oz) dessicated coconut

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Method
Prep:20min  ›  Cook:25min  ›  Ready in:45min 

1. Preheat the oven to 150 degrees C (Gas 2). Grease two baking trays.
2. Use an electric beater to whisk the egg whites until stiff but moist. Sift in the icing sugar and gently fold into the egg whites. Gently fold in the almonds, vanilla extract and dessicated coconut until the mixture is combined, forming a sticky dough.
3. Spoon walnut-sized pieces of the mixture onto the baking trays.
4. Bake in the oven for 20-25 minutes, until the macaroons are crisp and golden on the outside.
5. Transfer to a cooling rack.

Peach and almond crumble

Slice 4 ripe peaches and layer in a shallow dish with 6 crumbled amaretti biscuits
Cover completely with 2 x 200ml tubs low-fat crème fraîche
Cover creme fraiche with a thick layer of 85-100g demerara sugar

Grill until the sugar is melted and caramelised - at least 3 minutes.