I think everyone often stops and wonders what they should do with egg whites after making custard. This time, instead of allowing the egg whites to be kept and forgotten in our refrigerator, I decided to use them. At first, I thought of making meringue cookies, but unfortunately, I found out that you can't make them if your egg whites have some yolk in them. I guess I'll have to reserve that for another day.
Moving on, I found another recipe that I could use. I thought it was perfect because it needed 4 egg whites and that's exactly how much I had on hand. I found it strange that the recipe didn't have condensed milk in it, so I decided to add that.
4 egg whites
50 grams of unsalted butter
1 can of condensed milk
1 cup of castor sugar
2 cups of desiccated coconut
I basically just mixed everything together in a saucepan over low heat. Once the mixture thickened, I scooped them in cupcake cups. I baked them for about 15-20 minutes. We didn't have the smaller ones and I was feeling especially lazy. The recipe yielded 16 cupcake-sized macaroons. I topped them off with cheese because I have this notion that adding cheese to anything automatically makes it better.
The recipe didn't disappoint. Adding cheese didn't really change anything because it was overpowered by the taste of coconut and condensed milk. This was my first ever batch of macaroons. I'm a bit disappointed with the color, but that small letdown was backed up by the taste. They're crisp on the outside and chewy when you bite into them.