Dark Chocolate Glazed Orange Macaroons Food

CHOCOLATE COATED MACAROONS

Steps:

• Preheat oven to 350.
• Combine coconut, 1 teaspoon vanilla extract and salt in a medium bowl.
• Mix in sweetened condensed milk to form a thick paste and coat all coconut.
• Beat egg whites with 1 teaspoon cream of tartar until stiff.
• Fold egg whites into coconut mixture.
• Drop by rounded teaspoons onto parchment paper on cookie sheet, about 2 inches apart.
• Flatten slightly (trust me, it will make it alot easier when you chocolate coat them).
• Bake 8-10 minutes or until tops begin to turn light brown.
• Remove from oven and let cool on pan about 2 minutes.
• Remove from pan onto wire rack and let cool completely.
• Meanwhile, prepare glaze by melting chocolate chips.
• Add vanilla extract and powdered sugar to melted chocolate
• Add water until chocolate mixture becomes a good consistency to dip the macaroons in (the idea is to be not too thin and not too thick; it should stick to the cookies but not be too thick).
• To coat macaroons, let cool completely.
• Dip the flat bottoms of macaroons into chocolate mixture then place them upside down on wire rack.
• Let the bottom coating cool either at room temperature, or you can stick em in the fridge to speed up the process.
• Once the coating has set on the bottoms, coat the tops and place back on wire rack with set bottom on the bottom.
• Allow chocolate to set.

CHOCOLATE MACARONS

Steps:

• Heat oven to 180C/ 160C fan/gas 4. Line a large baking sheet with baking paper. Sift the icing sugar and cocoa into a bowl, then stir in the ground almonds. Whisk the egg whites until stiff, then fold them into the dry ingredients.
• Fill an icing bag fitted with a plain nozzle with the mixture (or put in a large food bag and snip off the corner). Pipe 24 small blobs, about 3cm across, onto the baking sheet, leaving a little space between each. Smooth the surface with a wet finger, then leave for 15 mins to dry out. Bake for 15-20 mins until macaroons feel firm to the touch and peel easily off the paper. Cool on the paper, then peel off and store in a tin for up to 1 week.
• To make the filling, put chocolate into a heatproof bowl and gently melt over a pan of barely simmering water. Stir in the warm milk until smooth. Leave to cool and thicken a little, then use to sandwich the macarons together