Chocolate Macaroons

 

 

 

What I love about this recipe is that it is gluten and dairy free, but it doesn’t read like a science experiment. The recipe has just five ingredients that can be found at any supermarket. To me, that is what gluten and dairy free baking should be about.

Chocolate Macaroons

150g icing sugar

75g ground almonds

40g unsweetened cocoa powder

3 large egg whites

100g caster sugar

Makes 30-35 macaroons.

Preheat the oven to 180°C (350°F/gas mark 4). Line two baking trays with baking parchment.

Combine and sift (if you can be bothered) the icing sugar, the ground almonds and the cocoa.

In a large, clean bowl, beat the egg whites while gradually adding the caster sugar, until they form stiff peaks (about 2 minutes). I use a hand-held electric mixer, but if you have a standing mixer so much the better.

Gently fold the dry ingredients into the beaten egg whites.

Using two spoons, drop evenly spaced mounds of the batter onto the lined baking trays, about 2 tablespoons of batter for each macaroon.

Bake for about 15 minutes. When they are done the macaroons should have a hard outer shell but feel wobbly to the touch. The macaroons will have a crunchy outside with a gooey middle. If you prefer a drier texture, bake for a further 5 minutes.

Cool on a wire rack, then eat immediately with a good book or store in an airtight container for a day or two.