5 egg whites
250 grams icing sugar
225 grams ground almonds
225 grams desiccated coconut
Grated rind of ½ lemon
1 tablespoon rum
Icing sugar to sprinkle
100 grams plain chocolate
-Line a large baking tray with butter paper. Preheat oven to cool (150*C).
-Whisk the egg whites until stiff. Fold in half the sifted icing sugar and the ground almonds.
-Add the coconut, remaining icing sugar, lemon rind and rum and work altogether to a sticky dough.
-Put the mixture into a piping bag fitted with a large plain nozzle, and pipe walnut sized drops onto the butter paper.
-Sprinkle the macaroons with icing sugar and bake in the centre of the oven for 20 minutes.
-They should have a golden crust on the outside but remain soft inside.
-Allow to cool on a wire rack.
-Melt the chocolate in a basin over hot water and dip a third of each macaroon in it to coat the end. Leave the chocolate to set before serving.