valentine's day recipe:

chocolate macaroons

ingredients

bitter/dark chocolate 250 gm
egg whites 3 pc
castor sugar 100 gm
pure vanilla essence 1 tsp
long threaded coconut 250 gm

production

1. Melt chocolate over a bain a marie, remove from heat and set aside
2. Whisk egg whites to stiff peak stage
3. Slowly whisk in the sugar and essence, whisk until stiff and glossy in appearance
4. Fold in the cooled chocolate
5. Fold in the coconut
6. Spoon amounts onto lightly greased greaseproof paper or a silicon mat
7. Bake in a 170°C pre heated oven until crisp
8. Remove from oven and place on a cooling rack
9. Allow to cool slightly before dusting with cocoa or icing sugar

chef notes:

The inside of the macaroons should still be of a chewy texture.

email chef@tallyrand.info