Meringue Recipes - Almond Chocolate Macaroons Recipe

Ingredients

• 2 cups/200 g slivered almonds

• 3 large egg whites

• 1 cup/200 g superfine/caster sugar

• 1/8 tsp cream of tartar

• 1/4 tsp vanilla extract/essence

• 1/8 tsp salt

• 4 oz/125 g semisweet/dark chocolate, finely grated

---

Method:

1. Preheat the oven to 325°F/170°C/gas 3. Line three cookie sheets with rice paper.

2. Sprinkle the almonds onto a large baking sheet. Toast for 7 minutes, or until lightly golden. Set aside to cool completely.

3. Lower the oven to 275°F/140°C/ gas 1. Beat the egg whites in a large bowl with  an electric mixer at medium speed until frothy.

4. With mixer at high speed, gradually add the sugar, cream of tartar, vanilla, and salt, until stiff, glossy peaks form.

5. Use a large rubber spatula to fold in the chocolate and almonds. Drop teaspoons of the batter 1 1/2 inches (4 cm) apart onto the rice paper.

6. Bake, one sheet at a time, for 20-25 minutes, or until lightly browned.

7. Cool the cookies completely on the cookie sheets. Tear away the excess paper from around the nests.