Chocolate-Dipped Macaroons With Cream And Berries - cooking recipe

Ingredients

2 None egg whites, chilled
1 cup powdered sugar
1-2 tsp lemon juice
1 1/3 cups desiccated coconut
1/4 lb pate a glacer brune or dark chocolate, coarsely chopped (can be found at baking specialty stores)
2/3 - 3/4 cup heavy cream
1/2 tsp vanilla extract
1/4 lb strawberries, hulled and halved
1/4 lb raspberries
1/4 lb blackberries
1-2 tbsp strawberry jelly
None None fresh mint leaves, to decorate

Preparation

Preheat oven to 300\u00b0F. Whip egg whites until very stiff. Gradually add sugar until meringue is smooth, firm and glossy then add lemon juice. Fold in coconut. Spoon 8 mounds of meringue, each about 3 1/2 - 4 inches diameter, on a baking sheet lined with parchment paper. Bake for about 25 mins. Turn oven off but leave macaroons inside, with the door open, for another 15 mins to dry out. Remove and allow to cool.
Melt pate a glacer (or dark chocolate, if using). Coat base and a little way up the sides of each macaroon in chocolate. Set on their sides on parchment paper for about 1 hour until chocolate has set.
To serve, whip cream and vanilla to soft peaks. Spoon cream on top of macaroons and garnish with fruit. Warm jelly slightly until runny then drizzle over fruit. Decorate with mint leaves.