Description
These chocolate-dipped macaroons originate from the German city of Lübeck, popular for its marzipan.
Ingredients
- 5 large egg whites
- 18 ounces marzipan
- 2 cups confectioners’ sugar, sifted, divided
- 2 cups dried unsweetened coconut
- ½ teaspoon lemon zest
- 2 tablespoons rum
- ½ cup white sugar
- 2 (3.5 ounce) packages dark chocolate, finely chopped
Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Grease a baking sheet or line with parchment paper.
- Beat egg whites in a glass
- metal
- or ceramic bowl until foamy. Continue beating until stiff peaks form.
- 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.
- Using 2 teaspoons
- drop small dollops of mixture onto the prepared baking sheet. Sprinkle with sugar.
- 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.
- 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.
- 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.
Prep Time: 40 mins
Cook Time: 20 mins
Total Time: 1 hr 30 mins
Servings: 65