Monday, April 18, 2016

Easy Passover Chocolate Macaroons

Here's an easy recipe for Passover Chocolate Macaroons. You can make these a few days ahead. This no-fail recipe has been around for years. Sometimes I fold in mini-chocolate chips during the final step. As always, the quality of your ingredients will make the difference in the flavor of these macaroons. And, of course, these are gluten-free.


2 cups high quality dark chocolate, chopped or chocolate chips
4 large egg whites
1 cup sugar
2 tsp Madagascar vanilla
1/2 tsp fresh lemon juice
1-1/2 cups sweetened flaked or shredded coconut

Melt chocolate in double boiler set over simmering water. Remove pan from heat; set aside to cool. Move oven rack to center position. Preheat oven to 350 degrees F. Line baking sheet with parchment paper or grease lightly.
With electric mixer on medium-high speed beat egg whites until foamy, about 30 seconds. Add  pinch of salt and beat until soft peaks form. Add sugar, one tablespoon at a time, beating for 10 seconds after each addition, until stiff peaks form, about 6 minutes total. Beat in vanilla and lemon juice. Fold in coconut and melted chocolate. (This is where I sometimes add mini-chocolate chips). Drop batter by the teaspoon, 1 inch apart, on prepared baking sheet (batter will stiffen as it stands). Bake until macaroons puff, 10 to 13 minutes. (Do not allow edges to brown.)
Cool on baking sheet on wire rack, 1 to 2 minutes.
Transfer macaroons to rack to cool completely.
Repeat with remaining macaroon batter. Serve immediately. Makes about 60 macaroons.

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