For the macaroon mixture, beat egg whites and powdered sugar until stiff and sugar is completely dissolved. Loosely fold in the remaining ingredients. Form the slightly crumbly mixture into small mounds with wet hands. Place on a baking tray lined with baking paper.
Depending on the degree of hardness, bake macaroons as follows:
Extra crispy: 100 degrees lower top heat or 90 degrees hot air – about 3 hours.
Light beige macaroons: 120 degrees hot air – 1-1/2 hours
Brown macaroons (soft center): At 180 degrees hot air – 10 to 20 minutes.
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