Yesterday I started the Christmas cake making process. But it will be another two weeks before it is ready. The cake is made and has been fed with brandy. Now it is resting in and airtight container. I will post about the cake when it has been finished with marzipan and icing. In the meantime I have just made a few macaroons, with lime and chocolate.
It is a simple recipe and takes no time at all to do, so ideal for a Sunday morning
- 80 grams dessicated coconut
- 50 grams caster sugar
- 1 medium egg, white only
- 1 tsp cornflour
- zest of one lime
- 1 tbsp lime juice
- 100 grams dark chocolate
Chocolate Lime Macaroons
- Preheat the oven to 180c
- Grease and line a baking tray, using parchment paper.
- Mix the coconut, sugar, cornflour, zest and juice in a bowl.
- Beat the egg white to a light and fluffy consistency. Do not overbeat until stiff.
- Fold the egg white into the coconut mixture.
- Use a spoon to make about 9 small mounds of mixture on the baking tray.
- Place in the preheated oven for 15 minutes. The macaroons should be just browning.
- Remove from the oven and cool for 15 minutes on tray and then transfer to a wire rack.
- Gently melt the chocolate in a bain marie.
- Dip the base of each macaroon into the chocolate, to lightly coat it.
- Place on the parchment paper, which should still be on the now cool baking tray.
- Use the remaining chocolate to top the macaroons. You can do as I did and use a teaspoon, or you can be more fancy, piping in stripes.
- Allow the chocolate to set. The macaroons should then lift of the parchment paper cleanly.