Chocolate Macaroons

Coconut and chocolate bite-sized treats. BAKERS Romany Tarte® biscuits topped with coconut meringue, drizzled with milk chocolate and BAKERS Romany Creams® crumbs.

INGREDIENTS

Egg Whites 2
Caster Sugar 100g
Desiccated Coconut 150g
Vanilla Essence 1 teaspoon
BAKERS Romany Tarte® 18
Milk Chocolate 50g
BAKERS Romany Creams® 4

METHOD

Place egg whites and vanilla essence in a bowl and beat until foamy. Add in the caster sugar a third at a time beating continuously until thick and glossy. Fold in the coconut and pipe onto the BAKERS Romany Tarte® biscuits and place on a lined baking tray.

Bake at 180˚C for 12 minutes.

Remove from the oven and allow to cool. Melt the milk chocolate and drizzle over the top of the macaroons, then sprinkle with crumbled BAKERS Romany Creams®.