- 1 egg yolk and 3 egg whites, at room temperature
- 1 cup (250g) caster sugar
- 1 tsp finely grated lemon zest
- 2 tbs cornflour or arrowroot
- approx. 3 rounded cups (200g) shredded coconut
- 1 tsp each ground cardamom and cinnamon, combined
- icing sugar for dusting
- cornflour for dusting
- Preheat the oven to 150C (130C for fan forced oven). Line 2 biscuit trays with baking paper, dust with cornflour.
- Attach the flat beater and using the 2.8L bowl,* beat the egg yolk on speed 1 with ¼ cup (60g) of the sugar until just combined. Increase to speed 4 and beat for 3 minutes or until thick and creamy. Set bowl aside.
- Attach the wire whisk and pouring shield to the mixing bowl*. Add the egg whites and remaining sugar. Beat on speed 2 until mixture comes together. Increase to speed 8 and beat 5 minutes or until very thick and glossy. Turn off mixer. Remove the wire whisk and reattach the flat beater to the stand mixer.
- Add the set aside egg yolk mixture, lemon zest, cornflour and coconut to the meringue. Beat on speed 1 until mixture comes together. Do not over mix.
- Spoon small flattened tablespoon amounts of mixture onto the prepared trays, allowing for the biscuits to spread slightly.
- Sprinkle macaroons with the spices and bake on the middle and lower shelf for about 22 minutes or until firm to touch and lightly golden (do not over bake). Let cool for 5 minutes on trays before transferring to a cooling rack. Dust with icing sugar.
- The egg yolk mixture and egg white mixture must be beaten separately.
- If you do not have 2 x KitchenAid mixing bowls, remove the thick egg yolk mixture and set aside. Wash and dry the bowl thoroughly before beating the egg whites with the wire whisk.
- Do not try to move biscuits from the tray before standing, the bases will firm on cooling.
- Biscuits keep well for up to 4 days.
- Spice mixture is optional.