Name: Choc-cherry macaroon slice
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 3 egg whites; 1/2 cup (110g) caster sugar; 100 gram dark eating chocolate, coarsely grated; 1/4 cup (35g) plain flour, sifted; 1 1/3 cup (95g) shredded coconut, toasted (see notes); 3/4 cup (150g) glacé cherries, chopped coarsely; 50 gram dark eating chocolate, melted

Ingredients

3 egg whites

1/2 cup (110g) caster sugar

100 gram dark eating chocolate, coarsely grated

1/4 cup (35g) plain flour, sifted

1 1/3 cup (95g) shredded coconut, toasted (see notes)

3/4 cup (150g) glacé cherries, chopped coarsely

50 gram dark eating chocolate, melted

Method

1.Preheat oven to 150°C (130°C fan-forced).

2.Grease a 19cm x 29cm slice pan; line with baking paper, extending paper 2cm over long sides.

3.In a small bowl, beat egg whites with an electric mixer until soft peaks form; gradually add sugar, beating until dissolved between additions. Fold in chocolate, flour, coconut and cherries. Spread mixture into pan.

4.Bake slice for about 45 minutes. Cool in pan.

5.Drizzle slice with melted chocolate; refrigerate until set before cutting.

Shredded or flaked coconut take longer to toast than desiccated coconut. You can toast it in the oven or in a dry frying pan – either way, you have to watch it carefully. If you’re using the pan method, stir the coconut the whole time, then take it out of the pan the second it’s browned.
Note

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Ingredients

Method

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