Macaroons from Stars Desserts by Emily Luchetti
You can vary the taste of macaroons by the kind of honey you use. California wild flower honey, French lavender honey, or an Australian blue gum honey produce equally good but quite different results.
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Ingredients
- 1¼ cups cake flour, sifted
- 8 ounces bittersweet chocolate
- 15 ounces shredded sweetened coconut
- 2 teaspoons vanilla extract
- 2 tablespoons honey
- 2½ cups sugar
- 1 cup egg whites
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