Although a bobbly little fellow placed next to the sleek and pearly french macaroon – there is nothing quite like a classic macaroon. Sweet, moist, and chewy on the inside with a delightfully crisp exterior, they are a fail-safe teatime classic – sometimes dipped in chocolate or filled with chopped nuts and spices, there are many directions in which to go. This recipe uses honey as opposed to traditional white sugar to sweeten. As well as being the healthier choice, it gives these macaroons a perfectly sweet taste. Teamed with fragrant vanilla and zesty lemon these macaroons are delicious as is, but I like to dip mine in good quality dark chocolate. Not only does this make them even more indulgent, but it keeps their bottoms sturdy making them easier to transport if you are bringing them to a tea date. Makes approx. 20 macaroons.
- 2 egg whites at room temperature
- 2 tbsp honey
- 1/4 tsp salt
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 2 cups unsweetened, shredded coconut
- 200 g good quality dark chocolate
- Preheat oven to 180 degrees.
- In a large bowl, whisk egg whites with honey and salt until well combined and frothy (approx. 30 seconds).
- Whisk in lemon zest and vanilla, just to combine.
- Add in coconut and stir until it is well coated by the egg white mixture.
- Line baking sheet with parchment paper.
- I like to use my hands to roll the macaroons into round balls and then slightly press them down against once on the tray for that flat bottom. Do be careful not to break them when doing this – my advice is to pack the balls pretty tight to ensure a good texture.
- Bake for about 15-20 minutes, The macaroons should be golden on the outside.
- Place baking sheet on a rack and allow macaroons to cool completely. They will still be fragile when warm so it is important not to handle them until totally cool.
- If you are going to dip the macaroons in chocolate (which I would definitely advise – if only to lick the spoon) simply melt your chocolate in a small glass bowl over a saucepan of simmering water. Dip the now-cooled macaroons flat side first into the chocolate to give them little chocolate bottoms. To avoid ‘chocolate skirts’ let them set on a wire rack, allowing the excess chocolate to drip through. If you don’t mind them looking a little less neat then just places them straight onto a parchment lined tray. Finish with another drizzle of chocolate across the top and allow them to set completely in the fridge.
- Keep these in an airtight container and they should last for up to 5 days in the fridge and 3 days at room temperature. They also freeze very well although you may want to reserve the chocolate dipping for post-thawing.