Chocolate Rum and Raisin Macaroons

Chocolate Rum and Raisin Macaroons

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About this recipe: With their cheerful cherry decoration, these little macaroons look very festive. They're packed with flavour, too.

Lynn Lewis and Joachim Wahnschaffe

Serves: 30 

  • 2 egg whites
  • 140 g caster sugar
  • 75 g ground hazelnuts
  • 75 g ground almonds
  • 85 g grated dark chocolate
  • 85 g sultanas
  • 1 teaspoon grated lemon zest
  • 1 tablespoon rum
  • 1/2 teaspoon ground cinnamon
  • 100 g plain flour
  • 125 g icing sugar
  • 2 tablespoons lemon juice
  • 15 red glacé cherries, cut in halves

Prep:35min  ›  Cook:12min  ›  Ready in:47min 

  1. Use 2 baking trays. Preheat the oven to 160°C; line baking tray with baking paper.
  2. Beat egg whites with electric beaters until very stiff. Add half the sugar, a little at a time, beating until mixture is shiny and the sugar has dissolved.
  3. Using a large whisk, fold in the remaining sugar, the ground nuts, chocolate, sultanas, zest, rum, cinnamon and flour, taking care that the beaten egg whites retain their shape and stiffness. Using a teaspoon, shape 30 walnut-sized mounds of mixture and place on baking trays.
  4. Cook for 12–15 minutes (the low temperature will dry the macaroons out rather than actually bake them); when done, the insides should still be soft. Transfer to a wire rack.
  5. Combine the icing sugar and lemon juice in a small bowl. Cover macaroons thinly with icing while still hot; decorate each one with half a glacé cherry.

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