About this recipe:These chocolate dipped macaroons originate from the German city of Lübeck, popular for its marzipan.
Makes: 65 macaroons
5 egg whites
250g icing sugar, sifted
200g unsweetened desiccated coconut
1/2 teaspoon lemon zest
2 tablespoons rum
100g caster sugar
200g dark cooking chocolate, melted
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Method Prep:40min › Cook:20min › Ready in:1hr
Preheat oven to 150 C / Gas 2. Grease a baking tray or line with baking parchment.
In a medium bowl, whisk the egg whites until stiff.
In a separate bowl, combine marzipan with 125g sifted icing sugar and rub until mixture resembles breadcrumbs. Add the desiccated coconut, remaining icing sugar, lemon zest and rum and mix well. Fold in stiff egg whites.
Using two teaspoons, spoon the macaroons onto the prepared baking tray and sprinkle with daster sugar.
Bake for 20 minutes until the macaroons are golden but soft to the touch. Transfer to a cooling rack.
When cooled, dip a third of each macaroon into the melted chocolate. Set macaroons on greaseproof paper until chocolate is firm. Use greaseproof paper to store the macaroons in layers.
Placing the macaroons in the fridge after dipping them in chocolate will help to speed up the chocolate setting.