Line trays with rice paper. Beat egg whites to a stiff snow. Stir in sugar and coconut. Mix thoroughly. Place 10 rocky almonds of mixture on
to each prepared tray. Top with cherries. Bake until pale gold in a cool oven,
300F, Gas 2. Allow about 35-40 minutes and reverse
position of trays half way through baking. Leave on trays for 5 minutes then
carefully remove Macaroons, trimming away rice paper round each. Cool on a wire rack then store in an
airtight container when cold. More economical than ones made with
almonds, these are rich in flavor and always well liked by children.
