It's hard to go past a classic like this. This quick macaroon cake recipe calls for using Arnott's Scotch Fingers with a delightful passionfruit twist!
Note: Arnott’s Scotch Finger not available in New Zealand.
Step 1 Preheat oven to 150°C fan-forced. Lightly grease 2 oven trays. Draw 18cm circles on 2 pieces of baking paper and place on trays.
Step 2 Place biscuits in bowl of food processor and process until fine crumbs. Set aside.
Step 3 Place egg whites and sugar in a large bowl of an electric mixer and beat for 5-10 mins on high until thick and glossy. Fold in biscuit crumbs and coconut. Divide mixture among trays and spread evenly to make circles.
Step 4 Bake for 25 mins until just golden and firm. Cool on trays.
Step 5 Place cream and icing sugar in large bowl of an electric mixer and beat until soft peaks form.
Step 6 Place one macaroon on a serving plate. Spread with half of the cream. Drizzle with half of the passionfruit. Top with remaining macaroon, cream and passionfruit.
Step 7 Decorate with raspberries and mint leaves.