At the seder my wife and I went to on Friday, we had fantastic chocolate macaroons. I even pocketed one to eat on the drive home. My wife, who is more knowledgeable in the macaroon department, said they were the best macaroons she’s ever had, by a long shot.
They were so good because they were chewy, and weren’t packed too full of coconut. Judging by their look and texture, the recipe called for beaten egg whites.
I went home, determined to try and make my own chewy chocolate macaroons. I’ve made chocolate macaroons before, with non-beaten egg whites as the binding agent. I hoped beating the egg whites and making a meringue would do the trick.
I also did some research on “chewy macaroon” recipes. All the most popular recipes (of which this one is a representative sample) called for sweetened condensed milk. That couldn’t be it. I looked for a good base recipe with beaten egg whites and settled on one from Nigella Lawson. I trusted hers because it was the only one that called for using cream of tartar, an additive that helps stabilize egg whites.
I added cocoa powder to the recipe, plus my secret chocolate weapon – a little instant espresso powder.
The end result? These were the second-best macaroons I’ve tasted. On the plus side, the chocolate flavor is a lot stronger than in the macaroons I had at the seder. On the minus side, they still weren’t chewy enough to my taste, and had too much coconut.
I’m close to achieving macaroon perfection, but I’m not quite there yet. In the mean time, these macaroons will have to do. Eating them won’t be too much of a hardship.
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup superfine sugar
- 1/4 cup almond meal
- 7-ounce bag sweetened shredded coconut
- 1/4 cup cocoa powder
- 1/2 teaspoon instant espresso powder
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract