Coconut, Chocolate and Marzipan Macaroons
Ingredients:
2 egg whites
1/4 cup powdered sugar
2 tbsp cornstarch
1 cup sweetened shredded coconut
1/2 cup chopped dark chocolate
1/2 cup shredded marzipan (leave some slightly bigger chunks)
Instructions:
Preheat the oven to 300°F
In a clean bowl, whisk the egg whites until they form soft
peaks.
Add the sugar, little by little, and keep beating until the
whites stay stiff and are shiny.
Gently fold in the cornstarch, coconut, chocolate and shredded
marzipan.
Grease a cookie sheet very well
(its important to make sure its well greased, otherwise the
macaroons will stick)
Using a tablespoon, drop the macaroon mixture on the sheet.
Gently place a whole almond on top of each macaroon, pressing
it in gently.
Bake in the oven for 10 minutes on 300°F.
Then lower the temperature to 225°F and bake for an additional 15 - 20 minutes,
or until the macaroon is a light brown, and set without a
wobble in the middle.
Take out, and leave to cool for a few minutes. Using a stiff
spatula,
gently ease off the macaroons, and place on a rack to cool
completely.
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