Wednesday 13 November 2013

using up egg white





coconut chocolate macaroons
with decorative adaptations
go here for david lebovitzs' recipe
makes approximately 24

ingredients

4 egg whites 
1 1/4 cups sugar
2 1/2 cups unsweetened coconut
1 tablespoon (tbs) honey
1/4 cup of plain flour
1/2 teaspoon (tsp) vanilla
1/4 tsp salt 
30 gms dark chocolate
candied orange peel

method

~ place egg white, coconut, sugar, honey, flour and salt in a large shallow pan and cook over low to moderate heat, stirring constantly, until the mixture starts to just scorch on the bottom of the pan
~ remove from the heat and stir in vanilla
~ leave to cool
~ shape into walnut sized balls and cook at 180 deg c for about 20 minutes or until browned
~ melt the chocolate in a bowl over hot water
~ once the macaroons are cooled drop a half tsp of chocolate on the top of each macaroon and then top with a small baton of candied orange peel




if you like to use up egg whites too what do you make with them?


2 comments:

  1. Your macaroons look perfectly delicate and pretty Jane! That piece of candied peel on top is lovely. I don't cook many things that need separated eggs, but this looks like a recipe to try. Have a great weekend x

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