A quick and easy baked goodie that even I can handle - they are great as last-minute homemade gifts or potluck contributions.
Ingredients (makes about 30 bite-sized macaroons)
2 cups sweetened flaked coconut
3 egg whites
2 Tbsp. sugar
1 tsp. vanilla extract
1/2 tsp. almond extract
6-8 oz. good quality bittersweet chocolate
1/8 tsp. cream of tartar (optional for stabilizing egg whites)
Directions
1. Preheat oven to 350F; line a cookie sheet with parchment paper
2. Combine egg whites, sugar and the two extracts - beat until soft peaks
3. Put about two teaspoon of flaked coconut in your hand, lightly dip in egg white and roll into a ball. Place on parchment paper and repeat (make sure they are at least 3/4-inch apart), the egg whites may need to be re-beaten, depending on how fast you can make the rest of the macaroons (alternatively, you can stabilize it with a bit of cream of tartar)
4. Put in oven and bake until golden brown, about 15-20 minutes. Bring out, let cool and gently pop them from the parchment paper with your fingers or a spatula.
5. While macaroons are cooling, melt down the bittersweet chocolate on a double boiler (or an improvised one like me, a glass bowl over a saucepan of boiling water).
6. After chocolate is melted, dip the macaroons in (I prefer the half-dipped look but if you are a chocoholic who don't mind messy fingers feel free to dunk the whole thing in) - set back on parchment papered cookie sheet.
7. After all the macaroons are dipped, place the sheet in the fridge for the chocolate to harden again. Serve, store and enjoy!
Thursday, May 08, 2008
Recipe Time #13: Simple Chocolate-Dipped Macaroons
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