boston.com Arts and Entertainment your connection to The Boston Globe

Chocolate coating for macaroons

Makes enough for 16

1 cup heavy cream
1 cup semisweet or white chocolate, chopped or in chips
1. In a small saucepan, bring the cream to a boil. 2. In a medium bowl, combine the chocolate and cream. Whisk until smooth; cool for 15 minutes.3. With tongs, gently dip the rounded sides of the macaroons into chocolate. Set them right side up on the paper-lined baking sheet and leave to cool completely.

Adapted from Maxwell's 148

SEARCH THE ARCHIVES
 
Today (free)
Yesterday (free)
Past 30 days
Last 12 months
 Advanced search / Historic Archives