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Coconut, Chocolate and Marzipan Macaroons

2 egg whites
1/4 cup caster sugar
2 tbsp cornstarch
1 and 1/2 cup sweetened shredded coconut
1/2 cup chopped dark chocolate
1/2 cup shredded marzipan (leave some slightly bigger chunks)
Around 15 whole skinned almonds

Method:


Preheat the oven to 150 C


In a clean bowl, whisk the egg whites until they form soft peaks. Add the sugar, little by little, and keep beating until the whites stay stiff and are shiny.


Gently fold in the cornstarch, coconut, chocolate and shredded marzipan.


Grease a cookie sheet very well (its important to make sure its well greased, otherwise the macaroons will stick)


Using a tablespoon, drop the macaroon mixture on the sheet. Gently place a whole almond on top of each macaroon, pressing it in gently.


Bake in the oven for 10 minutes on 150 C. Then lower the temperature to 120 C and bake for an additional 15 - 20 minutes, or until the macaroon is a light brown, and set without a wobble in the middle.


Take out, and leave to cool for a few minutes. Using a stiff spatula,  gently ease off the macaroons, and place on a rack to cool completely.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise

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