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Allergy Safe Recipes

Gluten-Free Chocolate-Dipped Macaroons

Makes 12-14

Free of: Gluten and all top allergens, except eggs

Ingredients

  • 4 egg whites
  • 300 g (3 cups) icing sugar
  • 250 g (2¾ cups) shredded coconut [look for allergen-free brands]
  • 1 tbsp lemon juice
  • 1 cup (250 mL) dark chocolate*, melted

*See note on “Safe Chocolate”

Method

  1. Pre-heat oven to 250°F. In a metal mixing bowl, beat egg whites until soft peaks form. Slowly add sugar and lemon juice.
  2. Place bowl over a medium saucepan of simmering water. Continue to beat mixture until stiff. Remove from heat and fold in coconut.
  3. Line a cookie sheet with parchment paper. Drop mixture by the tablespoon onto the sheet, about one inch apart. Bake 15-18 minutes until set, but not browning.
  4. Remove and cool. Dip tops into melted chocolate and cool. Serve.

*Note: Safe Chocolate
Here are some of our favorite allergy-friendly chocolate choices for baking:

  • Enjoy Life Semi-Sweet Chocolate Chips – free of all top allergens, plus gluten and casein.
    www.enjoylifefoods.com
  • Nonuttin’ 70% Dark Chocolate Chunks and Semi-Sweet Chocolate Chips – free of all top allergens except soy.
    www.nonuttin.com
  • Vermont Nut Free Chocolates
    Chocolate Chips, Unsweetened Baking Chocolate, Candy Melts and Cocoa Powder – free of peanut and tree nut.
    www.vermontnutfree.com

Recipe by Simon Clarke

Food photography by Chris Gonzaga

First published in Allergic Living magazine.
To order that issue or to subscribe, click here.

© Copyright AGW Publishing Inc.

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