Coconut and lime macaroons on rice paper

Coconut and lime macaroons on rice paper*

There are two kinds of rice paper: sweet and savoury. The savoury type is made from rice and used mostly as wrappers for a variety of fillings. It is hard and needs to be soaked in water before use. The sweet variety is made from starch or the pith of a tropical tree. It is used as a base for macaroons and other sweetmeats. Soft and transparent, it melts away in the mouth. 

4 egg whites

¾ cup sugar

3 cups coconut

zest of 1 lime

Mix all of the ingredients together. Line a baking sheet with sweet rice paper (for baking) and drop tablespoonfuls of the macaroon mixture onto the tray. Bake for 10 minutes at 180ºC. Sandwich together with store-bought white chocolate ganache. Makes 15.

 * Sweet rice paper can be used to line baking tins for most baked items, such as cakes, nougat, Turkish delight and cookies. During baking the rice paper will be incorporated into the mixture and will form a smooth, non-stick surface underneath.

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