Chocolate Macaroons. Our favourite decadent Chocolate Macaroons recipe is packed full of delicious coconut and almond flavours and lashings of chocolate coating.
The word Macaroon comes from the Greek word ‘makaria’ which means content or pleasure. The almond Macaroon is an Italian invention from the 17 th Century. Macaroons can come in two forms coconut or almond. Coconut macaroons tend to be the more clumsy, drops of egg white and coconut, and can be flavoured with chocolate cherries or just kept plain. An almond Macaroon tends to be more flatter, more sophisticated and sometimes sandwiched together.
Raspberry & Chocolate Macaroons
4 egg whites, medium eggs
100g icing sugar, sifted
100g ground almonds
Few drops almond essence
100g dessicated coconut
35g freeze dried raspberries, roughly chopped
250g dark chocolate
1 tablespoon vegetable oil
- Preheat oven to 170°C (fan bake 150°C). Line two baking sheets with non-stick baking paper. Whisk the egg whites until stiff I a large bowl. Gently fold in the icing sugar. Stir in the ground
almonds, almond essence, coconut and raspberries. Drop spoonfuls of the mixture onto the lined baking sheets. Bake for 20-25 minutes until pale golden. Transfer to a wire rack and leave to cool.
- Melt the chocolate in a bowl over a saucepan of simmering water. Add oil and stir well to remove any lumps. Allow to cool slightly and then dip each macaroon into the chocolate. Turn upside down
with chocolate on top to allow to rest.
- Store in an airtight container for up to 3 days.