Chocolate Macaroons

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From Nigella Express by Nigella Lawson

Makes 25 pieces

Ingredients:

2 egg whites
200gm ground almonds
30gm cocoa powder
175gm icing sugar

Method:

1.Preheat oven to 200C, and line a baking sheet with parchment paper or preferably Bake-O-Glide.
2. Mix egg whites (unbeaten) wit the ground almonds, cocoa powder and icing sugar until you have a sticky but cohesive mixture.
3.Fill a large bowl with cold water and dip your hands in to wet them before rolling the mixture into little balls the size of small walnuts. You will probably have to redunk your hands to keep wetting them as you go.
4. Arrange the macaroon-balls on the lined baking sheet and put in the oven to bake for 11mins. It’s hard to tell when they’re ready as they seem squishy but they harden up a little as they cool, and they should be damp within; that’s what makes them chewy, so don’t worry that the underneaths of the macaroons look sticky.

La Femme:

I think you all know by now that I don’t mess with the Goddess, however because of the size of Malaysian eggs I added another egg white as I thought the mixture was a little dry.  It mixed up really quickly and wasn’t all that difficult to roll out the mixture, although probably if you have a small child to hand they would gladly help with that part of the process.  The first batch stayed in the shape of balls even during cooking so with the second batch I made them a little bigger and flattened them slightly before cooking.  They tasted delicious in both formats but the flatter version looked more like Nigella’s.  You might note from the photo that she is suggesting eating them on the side of her Budino recipe – how decadent – must try that next time!!!

Wine-Matching:

When I researched Tasmanian Pinot Noir I read that Chocolate Kisses (a mix of chocolate and ground almonds) was suggested as a match.  I thought this was something worth testing but thought the recipe looked a little fussy.  I happened quite by chance upon this recipe from Nigella, who else, and voila a really nice match.  In the same lesson we also tasted a Margaret River Shiraz which wasn’t a bad match either.

Le Vin:

Beyond, (Shiraz), “Miles from Nowhere Winery”, Margaret River, 2010, MYR52

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