How to Make Dutch Macaroons

Macaroons are a common cookie that can be found in almost every bakery and coffee shop in the world. This macaroon recipe of Dutch origin differs from most, using predominately dark chocolate and almonds instead of milk chocolate and the more common shredded coconut. Macaroons make a wonderful, simple dessert that both adults and kids love, and are the perfect addition to a cup of freshly brewed coffee in the afternoon.

Difficulty: Easy

Instructions

Things You'll Need:

• 1 package rice paper
• large pastry bag with 1/2" tip
• 2 eggs, whites only
• 1 cup caster sugar
• 1 3/4 cup almonds, ground
• 9 oz. dark chocolate
• 2 oz. milk chocolate

1. Preheat the oven to 350 degrees F and cover a large cookie sheet with edible rice paper.

2. Beat the egg whites with an electric mixer until stiff. Fold in the sugar and ground almonds.

3. Put the mixture into a large pastry bag with a half-inch tip.

4. Make three-inch fingers on the rice paper, allowing space for the cookies to expand during baking.

5. Bake for 15 to 20 minutes or until golden brown. Transfer to a wire rack to cool completely, and remove as much rice paper as possible.

6. Melt the chocolate in a small saucepan and dip the edges of each cookie into the melted chocolate. Place the macaroons on a piece of clean parchment paper to let the chocolate set.

7. Drizzle the remaining chocolate over the cookies and allow to set before serving.

References

• Cookshelf Chocolate; Bellefontaine, Jacqueline; 2004
• allrecipes.com

Resources

• Epicurious

Who Can Help Sponsored

• How to Lose 30+lbs Guaranteed. Try it Free.