12 Serves
81 Mins
Preheat your oven to 165°C and line two baking sheets with parchment paper.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
6 µg / 400 µgCalcium
19 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
65 mg / 1,250 mgPotassium
338 mg / 4,700 mgSodium
266 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
3 g / 28 gSugar
33 g / 50 gSaturated Fat
13 g / 20 gCholesterol
1 mg / 300 mgCaffeine
8 mgNet Carbs
34 gAlcohol
0 g
In a stand mixer fitted with a whisk attachment, beat the egg whites on high speed for 3 minutes until they become very frothy.
Slowly incorporate the sugar along the edges of the bowl while continuing to whisk. Once all sugar is added, whisk for an additional 2 minutes until the mixture resembles marshmallow fluff.
Add the lemon zest to the meringue and gently fold it in using a rubber spatula until just combined. Then, gently fold in the shredded coconut.
Using a spoon, scoop tablespoon-sized portions of the meringue, packing them lightly into a mound shape. Place them on the prepared baking sheets about an inch apart.
Bake the macaroons for 25 to 30 minutes until they are golden brown. Remove from the oven and let them cool on the baking sheets for 10 to 15 minutes.
Prepare a double boiler by placing a heatproof bowl over a saucepan filled halfway with simmering water. Melt the dark chocolate in the bowl, stirring occasionally.
Dip the bottom of each cooled macaroon into the melted chocolate and place them back onto the parchment-lined baking sheets. Refrigerate for one hour before serving.
25
g95
g20
g
Yemeni
