Method
- Preheat the oven to 180°C (160°C fan bake). Line an oven tray with greaseproof paper.
- Roughly chop the chocolate and place it in a heat-proof bowl. Melt over a saucepan of simmering water, but don’t allow the bottom of the bowl to touch the water. Watch and stir constantly. Allow the melted chocolate to cool slightly.
- Put the egg whites, salt and 1/2 cup (100g) of sugar into a stainless steel bowl, and whisk until stiff. Then add the rest of the sugar in 3 lots, whisking for a few minutes in between each addition. Mix in the vanilla essence and the cooled chocolate. Lastly, carefully fold in the coconut.
- Place tablespoons of mixture onto the tray, making 12 enormous macaroons.
- Bake for 15 minutes. The macaroons will be a little chewy on the inside.
- Sprinkle with coconut or icing sugar before serving.
Chocolate used
72% Dark Ghana
View chocolate
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