Preparation:
In a large bowl beat egg whites with a mixer or whisk until frothy. Add
vanilla, sugar, and flour; mix until smooth. Stir in coconut until evenly
moistened. On 2 well greased 12- x 15-inch baking sheets, evenly space 1/4
cup portions of dough. Pat each into a flat-topped heart shape about 1/2
inch thick and 3 inches long. Bake in a 325° F. oven until macaroons are
golden, about 25 minutes. Switch positions of baking sheets halfway
through baking. Transfer macaroons to rack and let cool. Place chocolate
and butter in a 1 12 to 2-quart pan; set pan over slightly larger pan
filled with about 1/2 inch water. Bring water to simmering over medium
heat and warm just until chocolate and butter melt; stir occasionally.
Remove pans from heat; keep chocolate mixture over hot water. One at a
time, dip half of each macaroon in chocolate, tipping top pan and scraping
sides to collect chocolate. (Save leftover chocolate for other uses.) Set
macaroons slightly apart on waxed paper placed on a 12- x 15-inch baking
sheet. Chill, uncovered, until chocolate hardens, about 45 minutes. Serve,
or wrap each airtight in plastic wrap, then chill up to one week.
by recipe de Jour |
