Fiesty Tasmanian Wildflower Macaroons

Pre-heat oven to 150 degrees C

Whip egg whites until soft peaks form

Slowly add the sugar and beat for another 3 minutes

Fold in the coconut and flower petals — which can include wattleblossom, Prostanthera rotundifolia or Prostanthera cuneata, Native violet, Callistemon, Kunzea ambigua and Hakea.

Place small spoonfuls on a baking tray lined with a baking sheet

Bake at 150 degrees C for 20 minutes, then turn the oven off and allow the macaroons to cool before peeling from the paper