Ingredients
125g plain chocolate
100g granulated sugar
30g coco powder , Valrhona Chocolate or Scharffen Berger Cocoa powder
140g desiccated coconut
50g almond meal
1tspn almond essence or rum !
2 egg whites
60g each of white and dark chocolate, Callebaut Chocolate
Method
Melt chocolate and set aside to cool.
Whisk egg whites until they form a soft peak. Add 3-4 tablespoons
of the sugar and mix until the mixture is glossy and firm. Fold in the remaining sugar,
chocolate and coconut, followed by the almond essence.
Place rounded spoonfuls of the mixture 2.5 cm apart on prepared baking sheets.
Bake in the pre-heated oven for 15-18 minutes until the macaroons are dry on the outside
But moist and soft in the center.
Melt the chocolates for the decoration separately. Half-dip the biscuits in to one or the other
Chocolate. Lay on silicon paper to dry.
Spoon the remaining chocolate into a piping bag and pipe contrasting lines over the macaroons.