Coconut Macaroons – Coconut Meringue

In this recipe, the macaroons are dried rather than baked at relatively low heat: they stay nice and white and fluffy (hence ‘baiser’). About the baking time you can control the consistency well. However, this does not make them very durable.

Cover the baking tray with parchment paper, preheat the stove to 150 °C.

Whip the egg whites with the salt until stiff, then gradually add the sugar and vanilla sugar. Carefully mix the coconut into the stiff mixture.

Using a piping bag (star nozzle or hole nozzle), pipe walnut-sized mounds onto the baking sheet lined with parchment paper. Place in 150 degree oven, turn down to 80 degrees. Let dry for one to 120 minutes.

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