Saturday, 1 June 2013

Chocolate macaroons

Macaroons- very fashionable and so yummy!  They can be tricky to make but if you follow few basic rules- guaranteed to turn out right.  Find 'How to make perfect macaroons?' HERE.  Good luck!


For the macaroons:
  • 75g of ground almonds
  • 115g icing sugar
  • 2 large egg whites
  • 50g caster sugar
  • 2tbsp cocoa powder
For the filling:
  • 150ml double cream
  • 100g dark chocolate

Ground almonds, cocoa powder and icing sugar place in a food processor and process for few seconds. Sift into a bowl.  You can skip this step, if you don't have a food processor, however your macaroons will not be as smooth in texture.
Whisk the egg whites until soft peaks, then whisk in caster sugar  to make a meringue.
Fold in the almond mixture (i always do it three times, adding third of the mixture at a time).  Fold the mixture until shiny and thick.
Pour the batter into a piping bag and pipe 32 small rounds.  Tap the baking sheet onto a work surface to get rid of any air bubbles.
Leave the macaroons in the room temperature for about 30min to let the macaroons form a 'skin'.
Bake in the pre-heated oven at 160 C for 10-15 mins, then leave to cool. 
To make the chocolate cream, warm double cream in a small pan and pour over chocolate chunks, whisk until the chocolate has melted. Leave in a fridge until set.
Sandwich the macaroons together with chocolate cream.

This recipe makes 16 macaroons.


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