|Preparation : 10 min||Resting : 30 min|
|Cooking : 15 min||Equipment :|
|Difficulty :||Rating : 1 rates|
|Download the recipe :|
|Programmes :||accessories :|
|160||g caster sugar
|100||g dark chocolate
|250||g desiccated coconut
|1||Preheat the oven to 180 °C (170 °C fan, gas mark 4). Fit the whisk in the metal|
bowl, add the egg whites and a pinch of salt, remove the cap and run the
|2||When small peaks start to form, add the sugar through the cap opening and restart|
the WHISK programme, 1 minute.
|3||Put the whisked egg whites into a bowl, and gently fold in the coconut using|
|4||Fit a piping bag* with a fluted tip, fill with the mixture and pipe 2-3cm mounds on|
a lined* baking tray or alternatively use 2 spoons to shape*. Bake for 15 minutes
until lightly browned.
|5||Melt the chocolate in a bain-marie*. Set the baked macaroons on a rack until cold.|
Dip the bases in melted chocolate, place on baking paper and refrigerate for
1 hour until firm.
These were great! Made them with my 8 year old and a sandwich bag with the corner snipped off as a makeshift piping bag (we are v rustic in my place!) - so they didn't look beautiful but they tasted great! I think they lasted about 10 min!