Crisp on the outside and deliciously chewy in the centre. The perfect combination with just the right amount of sweetness. This recipe uses the KitchenAid Platinum Stand Mixer KSM156.
For best results use the KitchenAid Platinum Stand Mixer KSM156
Preheat the oven to 150°C (130°C for fan forced). 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 1/4 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
Tips & Hints:
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
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