Coconut Macaroons

👨‍🍳 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, 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 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 12–15 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