Mixing the eggwhities and icing sugar
Went on to mix for about 50minutes and it still doesn't get stiff! But my hands sure did!
Putting the chocolate chip, almonds, cornflakes into the not-so-stiff mix...
With my trustee recipe guiding me on what to do next..
Placing the gooey mix into mini cups
And they are ready to eat!
Woke up yesterday morning and develop spasm to bake!
Surfed the net for something "challenging" to try..and decided on chocolate chip macaroons. Ran to the grocery store to get more chocolate chips... Because once the inspiration comes, you just have to get your hands dirty and do it.
My hands not only became dirty at the end of it but they also become stiff from mixing the eggwhities and icing sugar for more than 50 minutes just so that it can become stiff.. (which, sadly, it did not) as I do not possess the mixing machine at home. Hmph!
After much prepping and hardwork, the boy love the macaroons! And so did Beanz and my brother who came over to my place... Phew!
Recipe:
4 eggwhites from mediumsized eggs
8 ounces of icing sugar
9 ounces of chocolate chips
50 grams of cornflakes (crushed)
5 ounces of almonds (chopped)
5 ounces of sunflower seeds
1. Pop the almonds and sunflower seeds into the oven for about 5 mins, 140°C. Leave to cool.
2. Mix eggwhities and icing sugar. Beat till mixture gets really stiff. to test: put the mixture bowl over your head and ensure that the gooey stuff does not flop onto your head! (I beat mine for more than 50 minutes, to not much of a success)
3. Add in the cooled chopped almonds, sunflower seeds, crushed cornflakes and chocolate chips into the white gooey sweetness. Mix well.
4. Drop teaspoonfuls of the mixture into mini paper cups and then bake for 25-30mins at 140°C.
5. Leave on rack to cool. 10 mins later it's ready to eat!!!
