Tuesday, May 22, 2007

Chocolate-Drizzled Meringue Macaroons

(makes 18-20)
2 egg whites at room temperature
dash salt
1 tsp lemon juice
¾ cup sugar
½ tsp pure vanilla extract
1 ¼ cup shredded coconut
¼ cup sliced almonds, lightly crushed
melted chocolate for drizzling
With an electric mixer fitted with the whisk attachment, beat egg whites together with salt until foamy. Add lemon juice and continue beating on high, gradually adding the sugar, until a stiff meringue forms. Beat in vanilla. With a rubber spatula, fold in coconut and almonds.
Drop meringues by spoonfuls onto a Silpat-lined baking sheet. Place in a 300F oven and bake for 15-20 minutes, or until dry to the touch. Do not allow to brown. Remove from oven and let meringues cool completely on baking pans until set. Drizzle with melted chocolate, garnish with sliced almonds. Store in an airtight container in a cool, but not cold, place.

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