Wednesday, 27 October 2010

coconut macaroons

This delicious recipe is great for afternoon tea with the girls. I adapted this recipe from domestic goddess, Nigella Lawson, but thought it needed a bit of velvety chocolate to spruce it up!

Makes 8 large macaroons
2 large egg whites
1/4 teaspoon cream of tartar
100g caster sugar
30g ground almonds
Pinch of salt
1 teaspoon vanilla extract
250g shredded coconut
1 baking sheet, lined
100g good quality dark chocolate

1. Preheat the oven to 170ÂșC/gas mark 3.
2. Beat the egg whites until frothy - no more - then add the cream of tartar and carry on beating until soft peaks are formed. Add the sugar a teaspoon at a time and whisk until the peaks can hold their shape and are shiny. Fold in the almonds, salt, vanilla and coconut. The mixture will be sticky but should hold its shape when clumped together.
3. Form into nicely rounded domes and place on the tray. Keep them nice and high as they look better not being too flat.
4. Cook for 20 minutes or until they're just beginning to turn golden in parts.
5. In a bowl over simmering water, place the dark chocolate and melt.
6. Drop in the macaroons, one by one, and cover the bottom of each with chocolate. Cool in the fridge upside down. If there is any remaining chocolate, drizzle some on top of the macaroons. 

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