'Parachuters' - Macaroons of Balkan
4 egg whites
220 g icing sugar
200 g ground walnuts
2 tsp lemon juice or vinegar
1 tbs corn flour (or fine biscuit crumbs)
100 g butter, soft
100 g icing sugar
50 g chocolate, melted
Beat egg whites until soft peak forms; add sugar, spoon by spoon. Beat until sugar dissolved and egg whites thick. Fold in lemon juice, corn flour, walnuts and corn flour.
Preheat oven to 150*C; line biscuit tins with baking paper (or al - foil).
Pipe or spoon meringue into little circles, with some space between them. Bake / dry for 1 hour; switch oven off and let macaroons cool inside ajared oven.
For cream; beat butter, sugar and yolks until thick and fluffy. Add melted chocolate, mix well.
When macaroons are cooled, place some of cream on one and top with another-one.
Keep in a cool, dry spot.
Pairs Well With
One of favourite desserts in Balkans