Macaroons
Coconut, dark chocolate & vanilla
40 mins
Not Too Tricky
makes 20
Ingredients
2 large free-range eggs
100g caster sugar
1 teaspoon vanilla bean paste
200g desiccated coconut
1 tablespoon cornflour
50g quality dark chocolate (70%)
Top Tip
FOOD WASTE HERO
Use up your egg yolks in this lovely mayonnaise or make your own lemon curd.
Method
- Preheat the oven to 150°C/300°F/gas 2. In a large bowl, whisk the egg whites (save the yolks for another recipe, see tip) with the caster sugar, vanilla bean paste and a pinch of sea salt for about 2 minutes, until slightly thickened and the sugar has dissolved.
- In another bowl, whisk together the desiccated coconut and cornflour to combine, then fold into the egg mixture to form a stiff batter. Set aside to rest for 10 minutes.
- Line a baking sheet with greaseproof paper. Roll tablespoons of the macaroon mixture into balls, space evenly apart on the paper and bake for 18 to 20 minutes, or until lightly golden, then transfer to a wire rack and leave to cool.
- Snap the chocolate into a heatproof bowl, and melt over a pan of gently simmering water, stirring regularly and making sure the water doesn’t touch the base of the bowl, then transfer to a small bowl to cool slightly.
- Drizzle the macaroons with the melted chocolate and leave to set in the fridge. Great with a cuppa!
