Ingredients for - Coconut and Marzipan Macaroons
How to cook deliciously - Coconut and Marzipan Macaroons
1. Stage
Preheat the oven to 300 degrees F (150 degrees C). Grease a baking sheet or line with parchment paper.
2. Stage
Beat egg whites in a glass, metal, or ceramic bowl until foamy. Continue beating until stiff peaks form.
3. Stage
Combine marzipan with 1/2 of the confectioners' sugar and rub with your fingers until mixture resembles bread crumbs. Add coconut, remaining confectioners' sugar, lemon zest, and rum. Mix well. Fold in stiff egg whites.
4. Stage
Using 2 teaspoons, drop small dollops of mixture onto the prepared baking sheet. Sprinkle with sugar.
5. Stage
Bake in the preheated oven until the macaroons are golden but soft to the touch, about 20 minutes. Transfer to a cooling rack and cool completely, 30 minutes to 1 hour.
6. Stage
Place 3/4 of the chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in remaining chocolate until melted.
7. Stage
Dip 1/3 of each cooled macaroon into the melted chocolate. Set macaroons on waxed paper until chocolate has set. Store the macaroons in an airtight container, with waxed paper between the layers.
