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CHOCOLATE-DIPPED MACAROONS




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Original Recipe From Jewish Food List


List of 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
Bittersweet cf chocolate, finely chopped

Recipe



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 cream), about 5 minutes.

Fold in coconut, then almonds.

Drop batter by rounded tablespoonfuls onto prepared sheets, spacing mounds 1 1/2 inches apart.

Bake macaroons 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
parchment.

Melt chocolate.

Dip the bottom of 1 macaroon into melted chocolate to depth
of 1/4 inch.

Place on prepared sheet, chocolate side down.

Repeat dipping with remaining macaroons.

Chill until chocolate is firm, about 1 hour.

These can be made 3 days ahead.

Cover and keep refrigerated.

Let macaroons stand at room temperature 1 hour before serving.

Makes about 5 dozen.

BL's Notes: This is one of those recipes for which egg replacer does not work. Sorry to anyone who needs egg-free.