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Chocolate Orange Macaroons

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This recipe was inspired by a local cafe in Auckland and I just had to try and recreate it since it wasn’t local enough for me to pop by when I fancied a macaroon!  I Have also added orange zest to the original flavour which makes a lovely combination. 

It is a nice quick and easy recipe that produces a rich café style biscuit. It’s also wheat and dairy free if you stick to using 70% cocoa chocolate that has no milk products. 

Chocolate Orange Macaroons – made from ‘real’ chocolate

Makes approx 15

Ingredients

 

  • 1 cup caster sugar
  • 3 egg whites
  • 2 ½ cups desiccated coconut
  • Rind of 1 orange finely grated
  • 300g dark chocolate (preferably 70% cocoa)
  •  

Method

 

  1. Heat oven to 150 centigrade & line a baking tray with greaseproof paper 
  2. Break chocolate up into pieces.
  3. Melt chocolate over a saucepan of simmering water and stir constantly. Do not allow any water onto the chocolate otherwise it will ‘freeze’ the chocolate and it will not become liquid. Let it cool but still runny.
  4. But egg whites into a grease free bowl with a pinch of salt
  5. Whisk egg whites until fluffy and peaked
  6. Add ¼ cup of sugar to egg whites and whisk for 2 minutes. Add the sugar in 2 more lots, whisking in between each addition for 2 minutes. Should resemble a meringue mixture at this stage.
  7. Quickly but gently mix in the chocolate & orange rind  
  8. Gently fold in the coconut
  9. Spoon tablespoon mounds of the mixture onto a tray covered with baking paper. They are meant to look like mini rough mountains. It may start to set at this stage but that is fine it will melt slightly once in the oven
  10. Bake for 15-18 minutes. The outside will be crisp but the inside will still look gooey. Do not be tempted to cook any longer otherwise they will not have soft chewy centres. 

Mmmmmmm, enjoy!

One Comment Post a comment
  1. maxine #

    Sooooo! Goood! The last batch I made of these they did not get to be shared!
    My friends last night left the plate empty🙂

    September 24, 2011

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