Dutch macaroons
Ingredients
4
Steps
6
Serves
10
Cook Time
25-30 Min
Ingredients
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Preheat the oven to 180°C/350°F/Gas mark 4. Cover two baking trays with rice paper.
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Whisk the egg whites in a large mixing bowl until stiff, then fold in the sugar and almonds.
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Put the mixture in a large piping bag fitted with a 1cm/1⁄2in plain nozzle, and pipe fingers about 7.5cm/3in long, allowing space for the mixture to spread during cooking.
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Bake in the oven for 15–20 minutes until golden. Transfer to a wire rack and leave to cool. Remove the excess rice paper from around the edges.
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Melt the chocolate in a heatproof bowl set over a pan of simmering water. Dip the base of each biscuit into the chocolate. Put the macaroons on a sheet of baking parchment, and allow to set.
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Pipe any remaining chocolate over the biscuits in a drizzle pattern of stripes, and leave to set before serving.