Chocolate Macaroons

One of my favourite sweet food combinations are macadamia nuts, coconut and chocolate.  I’ll try and work it into any bit of baking I can – brownies, cookies, rocky road, fudge, cakes etc.  So there was no doubt that this macaroon, which contained all three golden ingredients, wouldn’t be a hit with me.  They don’t look pretty but you bite into the crisp outer shell to discover it is moist, chewy and incredibly moreish.  One just isn’t enough.

Don’t confuse these rough diamonds with the elegant French macarons which require a great deal more cooking finesse to pull off.  All the macaroon asks you to do is whisk egg whites until soft peaks form, whisk in the sugar then fold in everything else and dollop the mixture onto a tray.  Not rocket science and they can be made within half an hour.  Just be sure to have those eggs at room temperature.  I actually love eating them warm from the oven but if any happen to be left once they’ve had a chance to cool they are equally as delicious.

This is a Bill Granger recipe I found in an old edition of Delicious magazine.  I love my old issues of Delicious more than my new ones and haven’t thrown out one single copy and still read them.  I have quite an attachment to the magazine.  Levi was 8 weeks premmie and my mum bought me my first Delicious magazine to help occupy my time spent sitting by his little cot in the special care nursery.  I read it cover to cover and loved it.  I haven’t missed an issue since but I still prefer flicking through older copies where I always find little gems – like these macaroons!

Make a couple of  batches for Easter – one to keep and one to give away!

chocolate macaroons

(Bill Granger recipe)

2  egg whites, at room temperature
1/4 teaspoon cream of tartar
pinch of salt
3/4 cup caster sugar
1/4 cup cocoa powder, sifted
2 cups desiccated coconut
3/4 cup macadamias, roughly chopped

Preheat oven to 160 degrees C.  Line 3 baking trays.

Beat the egg whites, cream of tartar and salt with electric beaters until soft peaks form.  Slowly add the sugar and continue beating for another few minutes.

Fold through the remaining ingredients.  Scoop up heaped teaspoons and place on trays, allowing room for spreading.  Bake for 12 – 15 minutes or until crisp and firm.

Cool on tray.  Store in an airtight container.

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