Description
Protocol:
- Scale the ingredients precisely and bring them to room temperature.
- Gather the necessary equipment.
- Heat the egg whites and sugar to 122°F (50°C) over a double boiler, constantly whisking.
- Add the salt, applesauce, and shredded coconut. Warm it to 160°F (70°C) while constantly whisking.
- Transfer the batter to a small bowl and cover. Refrigerate for a minimum of 2 hours or preferably overnight.
- Preheat the oven to 375°F (190°C).
- Scoop the macaroon batter on the baking tray lined with parchment.
- Bake for about 15 to 20 minutes rotating halfway through, or until they are golden brown.
- Cool them on the baking tray.
- Melt the chocolate in a double boiler and carefully dip the macaroons then place them on a parchment-lined baking sheet.
- Wait for chocolate to cool and solidify completely.
- Store them in an airtight container.
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