- Insert the mixer attachment to the blender jug. Pour the egg whites into the blender jug and, with the measuring beaker in place, beat until stiff for 4 minutes 30 seconds/speed setting 4. Add the salt through the lid opening halfway through the time. Then remove the mixer attachment.
- Add the remaining ingredients and, with the measuring beaker in place, stir for 40 seconds/speed setting 2. Use the spatula to scrape down the inside of the blender jug. With the measuring beaker in place, stir again for 20 seconds/speed setting 3.
- Line 2 baking sheets with greaseproof paper. Pre-heat the oven to 160 °C.
- Using 2 teaspoons, place little heaps of the coconut mixture on the greaseproof paper, place the baking sheets in the oven and bake for 18 minutes, one after the other.
- Alternatively, arrange the rice paper discs on the baking sheets. Using 2 teaspoons, place little heaps of the coconut mixture on the circles, place the baking sheets in the oven and bake for 18 minutes, also one after the other. If using rice paper wafers, do not use greaseproof paper on the baking sheet.
- Place the macaroons on a cake rack to cool down.
The macaroons will keep in a tin for 4 weeks.
When beating the egg whites, the blender jug and the mixer attachment must be cool, clean and free of any grease.
For a Christmassy touch, replace the lemon juice with 3 generous pinches of cinnamon.
Bon appétit with Monsieur Cuisine