Chocolate-Dipped Coconut Macaroons
Recipe via Gourmet Magazine
4 large egg whites
1 1/3 cups sugar
1/2 teaspoon salt
1 1/2 teaspoons vanilla
2 1/2 cups sweetned flaked coconut
1/4 cup plus 2 tablespoons flour
8 ounces quality bittersweet chocolate
In a heavy saucepan stir together the egg whites, the sugar,
the salt, the vanilla, and the coconut, sift in the flour, and stir the mixture
until it is combined well. Cook the mixture over moderate heat, stirring
constantly, for 5 minutes, increase the heat to moderately high, and cook the
mixture, stirring constantly, for 3 to 5 minutes more, or until it is thickened
and begins to pull away from the bottom and side of the pan. Transfer the
mixture to a bowl, let it cool slightly, and chill it, its surface covered with
plastic wrap, until it is just cold. Drop heaping teaspoons of the dough 2
inches apart onto buttered baking sheets and bake the macaroons in batches in
the middle of a preheated 300°F. oven for 20 to 25 minutes, or until they are
pale golden. Transfer the macaroons to a rack and let them cool.
In a small metal bowl set over
a pan of barely simmering water melt the chocolate, stirring until it is
smooth, remove the bowl from the heat, and dip the macaroons, 1 at a time, into
the chocolate, coating them halfway and letting any excess drip off. Transfer
the macaroons as they are dipped to a foil-lined tray and chill them for 30
minutes to 1 hour, or until the chocolate is set. The macaroons keep, chilled
and separated by layers of wax paper, in an airtight container for 3 days. (If
the macaroons are made in advance, let them stand at room temperature for 20
minutes before serving.)
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