For the perfect beaten egg whites, make sure your equipment is completely fat free.
Beat the egg whites with the lemon juice until very stiff.
Gradually sift in the sugar and continue to beat.
Fold the rice flour, vanilla extract and coconut flakes into the batter.
Using two teaspoons, place small batches on the baking sheet lined with parchment paper, spacing them slightly apart.
Decorate with ground pistachios and bake in a preheated oven at 170° for about 12 - 15 minutes.
They should brown only slightly; if necessary, cover with baking paper or foil in time. Then take them out and let them cool down.
They stay fresh for approx. 3 weeks when sealed airtight.