Alvarinho, dry, 2013
Alvarinho is an aromatic white wine with low alcohol content and a bouquet of sun-ripened yellow fruit. The wine is to be enjoyed at a drinking temperature of 12°C/54°F.
Preheat oven to 175⁰C/345⁰F. Combine egg whites with a pinch of salt. In a standing mixer or with a hand mixer, beat egg whites until stiff. As soon as the mass begins to foam, gradually add sugar. Beat until completely combined.
Carefully fold in apple sauce and desiccated coconut into the egg whites.
Stir egg white mixture in a heat-resistant bowl over a bain-marie for approx. 8 minutes until it has thickened slightly.
Transfer warm mixture into a piping bag. Pipe small heaps onto a baking tray leaving enough space between them. Allow to cool for approx. 5 - 10 min. Then, transfer to oven and bake for approx. 6 min. at 175⁰C/345⁰F. Turn baking tray after 3 min. for an even browning. Set aside to cool.
Roughly chop chocolate.
In a small saucepan, bring heavy cream to a slight boil. Pour hot heavy cream over the chopped chocolate, add a pinch of salt and stir until the chocolate has fully melted.
Dip macaroons into the melted chocolate. Allow to dry on a plate. Serve with a cup of hot chocolate or tea.