Coconut macaroons

Set a bowl over a pan of a little water so it does not touch the water; the target is 50 degrees Celsius, 120 Fahrenheit.

Put in the egg whites, a little salt and the sugar, and whisk until the sugar melts, checking with a thermometer; the mix just needs to be warm.

At 50 degrees, with the sugar fully melted into a liquid mass, turn off the heat.

Add the coconut bit by bit until it becomes a solid paste.

Add a little vanilla extract and finish mixing as the coconut absorbs the egg white and sugar.

With clean hands, shape small tall towers on the tray.

Bake 10 minutes at 210 degrees Celsius, 410 Fahrenheit.

He bakes five minutes with the fan on, then turns the fan off for the other five, since the fan colors them too fast.

Cool completely before eating; they are very soft warm and stiffen as they cool.