Makes approx. 20 macaroons.
- 2 egg whites at room temperature
- 2 tablespoons honey
- 1/4 teaspoon salt
- Zest of one lemon (approx. 1 tablespoon)
- 1 teaspoon vanilla extract
- 2 cups unsweetened, shredded coconut
- About 200g good quality dark chocolate
- Preheat oven to 180 degrees.
- In a large bowl, whisk egg whites with honey and salt until well combined and frothy (approx. 30 seconds).
- Whisk in lemon zest and vanilla, just to combine.
- Add in coconut and stir until it is well coated by the egg white mixture.
- Line baking sheet with parchment paper.
- I like to use my hands to roll the macaroons into round balls and then slightly press them down against once on the tray for that flat bottom. Do be careful not to break them when doing this – my advice is to pack the balls pretty tight to ensure a good texture.
- Bake for about 15-20 minutes, The macaroons should be golden on the outside.
- Place baking sheet on a rack and allow macaroons to cool completely. They will still be fragile when warm so it is important not to handle them until totally cool.
- If you are going to dip the macaroons in chocolate (which I would definitely advise – if only to lick the spoon) simply melt your chocolate in a small glass bowl over a saucepan of simmering water. Dip the now-cooled macaroons flat side first into the chocolate to give them little chocolate bottoms. To avoid ‘chocolate skirts’ let them set on a wire rack, allowing the excess chocolate to drip through. If you don’t mind them looking a little less neat then just places them straight onto a parchment lined tray. Finish with another drizzle of chocolate across the top and allow them to set completely in the fridge.
- Keep these in an airtight container and they should last for up to 5 days in the fridge and 3 days at room temperature. They also freeze very well although you may want to reserve the chocolate dipping for post-thawing.
Recipe from Alexandra Dudley, Founder of Punch Foods.