These chocolate-dipped macaroons originate from the German city of Lübeck, popular for its marzipan.
Ingredients
- egg whites: 5 piece
- ounces marzipan: 18 piece
- confectioners' sugar, sifted: 2 cups (divided)
- unsweetened coconut: 2 cups (dried)
- lemon zest: 0.5 tsp
- rum: 2 Tbsp
- white sugar: 0.5 cup
- dark chocolate: 2 packages (3.5 ounce packages, chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 300 degrees F (150 degrees C). Grease a baking sheet or line with parchment paper.
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Beat egg whites in a glass, metal, or ceramic bowl until foamy. Continue beating until stiff peaks form.
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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.
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Using 2 teaspoons, drop small dollops of mixture onto the prepared baking sheet. Sprinkle with sugar.
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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.
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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.
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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.
