Cover 2 cookie sheets with rice paper.
Beat the egg whites in a large mixing bowl until stiff.
Then fold in the sugar and ground almonds.
Place the mixture in a large pastry bag fitted with a 1/2 inch plain tip and pipe fingers, about 3 inches long, allowing space for the mixture to spread during cooking.
Bake in a preheated oven at 350F for 15-20 minutes, until golden.
Transfer to a wire rack and let them cool.
Remove the excess rice paper from around the edges of the cookies.
Melt the chocolate and dip the base of each cookie into the chocolate.
Place the macaroons on a sheet of baking parchment and allow to set.
Drizzle any remaining chocolate over the top of the cookies.
Set completely before serving.
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