Chocolate-Dipped Macarrons |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 5 dozen | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 5 large egg whites | 1/2 vanilla bean, split lengthwise | 1-1/3 cups sugar |
| 4 cups long-shred unsweetened coconut (about 6 ounces), lightly toasted | 3/4 cup slivered almonds, toasted, cooled, ground | 12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped |
| 1 | Preheat oven to 275 F. Line 2 large baking sheets with parchment paper. Place egg whites in large bowl; scrape in seeds from vanilla bean. Using electric mixer, beat egg whites until soft peaks form. Gradually add sugar, beating until meringue is very thick (similar to marshmallow creme), about 5 minutes. Fold in coconut, then almonds. Drop batter by rounded tablespoonfuls onto prepared sheets, spacing mounds 1-1/2 inches apart. |
| 2 | Bake macarrons until pale beige outside and dry-looking (insides will still be soft), about 25 minutes. Transfer baking sheets to racks; cool macaroons completely. Transfer macaroons to work surface; re-line pans with clean parchement. |
| 3 | Place chocolate in top of double boiler over simmering water. Stir chocolate until smooth; remove from over water. Dip bottom of 1 macaroon into melted chocolate to depth of 1/4 inch. Place on prepared sheet, chocolate side down. Repeat dipping with remaining macarrons. Chill until chocolate is firm, about 1 hour. |