Meringue Recipes - Chocolate-Glazed Macaroons Recipe

Ingredients

• 2 tbsp all purpose/plain flour

• 1 tsp baking powder

• 1/8 tsp salt

• 4 large egg whites

• 1 1/2 cups/300 g superfine/caster sugar

• 2 1/2 cups/250 g finely ground almonds

• 3 oz/90 g semisweet/dark chocolate, coarsely grated

• 1 cup/100 g mixed candied peel, finely chopped

• Rice paper, cut into 2-inch/5-cm rounds

• 3 oz/90 g semisweet/dark chocolate, coarsely chopped

• 3 oz/90 g white chocolate, coarsely chopped

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Method:

1. Sift the flour, baking powder, and salt into a large bowl. Beat the egg whites in a large bowl with an electric mixer at medium speed until frothy.

2. With mixer at high speed, gradually add the superfine sugar, beating until stiff, glossy peaks form.

3. Use a large rubber spatula to fold in the almonds, grated chocolate, and candied peel, followed by the dry ingredients until well blended.

4. Drop spoonfuls of the mixture onto the rice paper circles. Use a thin metal spatula to spread the mixture to 1/2 inch (1 cm) thick and place on a baking sheet.

5. Refrigerate for at least 2 hours. Preheat the oven to 300°F/150°C/gas 2.

6. Bake for 20-25 minutes, or until firm to the touch. Transfer to racks to cool. Tear off any extra paper from around the cookies.

7. Melt each chopped chocolate in a separate double boiler over barely simmering water.

8. Drizzle the chocolates over the top of the macaroons, swirling with a knife to create a marbled effect.