Macaroons with Chocolate are flavoured with chocolate, vanilla and coconut. Unlike othei macaroons, no ground nuts are used.
2 oz. dark cooking chocolate, broken into small pieces
4 oz. sugar
2 oz. desiccated coconut i; teaspoon vanilla essence
2 tablespoons double cream
2 egg whites
½ teaspoon salt
Preheat the oven to moderate 350 °F (Gas Mark 4, 180°C).
Line two large baking sheets with nonstick silicone paper and set them aside.
Place the chocolate pieces in a medium-sized mixing bowl set over a pan half filled with hot water. Set the pan over moderately low heat. Melt the chocolate, stirring frequently.
Remove the pan from the heat. Lift the bowl out of the pan and set aside until the bowl has cooled to room temperature.
With a wooden spoon, stir the sugar, coconut, vanilla essence and cream into the melted chocolate, stirring until the mixture is smooth and evenly coloured. Set aside.
In a small mixing bowl, using a wire whisk or rotary beater, beat the egg whites until they form soft peaks. Add the salt and continue beating until stiff peaks are formed.
With a metal spoon, fold the egg whites into the chocolate mixture and combine thoroughly.
Drop the macaroon mixture, in heaped teaspoonfuls, well spaced, on to the prepared baking sheets.
Place the baking sheets just above the centre of the oven and bake for 15 to 20 minutes, or until the macaroons are firm to the touch.
Remove the baking sheets from the oven. Using a fish slice or spatula transfer the macaroons from the baking sheets to a wire rack to cool completely before serving.