Homemade Macaroons – Gluten-free version

👨‍🍳 Method

1. 1
   Preheat the oven to 170°C (340°F) and line a baking sheet with parchment paper.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Whip the egg whites with the salt, to a white foam.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Whip egg whites in a clean, dry bowl, without a drop of yolk.
3. 3
   Add the sugar and Whip another 2 minutes.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk
4. 4
   Fold the coconut, gluten-free flour blend and vanilla into the foam gently.

   ⚙ FoldingSilicone spatula

   💡Fold in the coconut gently, don't stir: the air in the foam is what makes the macaroons light inside.

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
5. 5
   Form balls the size of tbsp and place them on the baking sheet.

   Baking panParchment paper
6. 6
   Bake 15–18 minutes, until the macaroons are golden on top and crisp outside.

   ⚙ BakingOvenBaking pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7. 7
   Cool completely on a rack.

   Cooling rack
8. 8
   Melt the chocolate and coconut oil in the microwave and stir until smooth.

   Microwave
9. 9
   Dip the bottom of each macaroon in the chocolate and place on parchment paper.

   Parchment paper

   💡Dip only when the macaroons are completely cool: a warm macaroon falls apart and melts the chocolate.
10. 10
    Chill 15 minutes in the fridge, until the chocolate sets.

    Refrigerator