Macaroons filled with white chocolate

Recipe from: 11/1/2005 12:00:00 AM
Macaroon shells filled with white chocolate

Ingredients 6
Servings 1
Minutes 10


Serving Change
  • 100
    castor sugar
  • 2
    egg whites
  • 200
    desiccated coconut
  • 125
    Filling: cream, whipped
  • 200
    white chocolate, melted
  • 200
    punnet of strawberries, washed and sliced


Preheat the oven to 180°C. Mix together the sugar, egg whites and coconut.

Place a tablespoonful of the mixture into each cup of a silicone, a greased, or a non-stick muffin pan. Pat the mixture into the base and up the sides of the cups.

Bake for 15 minutes or until the macaroons turn light gold. Remove the pan from the oven. Leave the shells to cool and firm and remove from the pan. Store in an airtight container until needed.

Filling: Fold the cream into the melted chocolate and spoon the mixture into the shells. Top with sliced strawberries.


Read more on: starch  |  bake  |  recipes publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.