Wednesday, 3 July 2013

Dark Chocolate and Coconut Macaroons


It's been brought to my attention that there is a difference between a macaroon and a macaron. Here I was thinking that artistic license was allowing bakers to label this humble biscuit which ever way they wanted; either with a double or single 'o'. But in actual fact the two are remarkably different.

Allow me to elaborate... 


To put it simply, the macaroon, which I have done for you today, is more like a soft biscuit than a meringue and consists of eggs, sugar and coconut. 


However it's cousin, the macron, is a sweet, crunchy merinque like biscuit and is usually sandwich together with some type of filling. It is more complex to make and you'll find instead of coconut there will be an underlying nutty flavour, commonly from almond meal but you will often see pistachios used. 

I love them both but I am yet to perfect my macarOn making abilities so in the mean time these dark chocolate and coconut macarOOns will have to do....jeez, what a shame (sarcastic tone intended). 


INGREDIENTS
2 eggs, separated
pinch of salt
3/4 cup Sugar
3 cups Coconut
200g Dark Chocolate chips

To make the macaroon...
Preheat oven to 160°C  and line a baking tray with baking paper.

In an electric mixer, beat the egg whites and salt until soft peaks form. Beat in egg yolks one at a time. Next, gradually add the sugar, beating well after each addition; continue beating until the sugar is dissolved. Stir through the coconut and chocolate chips until well mixed. 

Place spoonfuls of mixture on the baking tray. Bake for 15-20 minutes or until golden brown. Cool on trays before transferring to wire rack. 



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