Thursday, 7 May 2015

Cappuccino macaroons

Macaroons, french classic, here- another flavour, this time cappuccino, do I need to tell you how delicious they are?


For the macaroons:
  • 75g of ground almonds
  • 115g icing sugar
  • 2 large egg whites
  • 50g caster sugar
For the filling:
  • 135g white chocolate
  • 60ml double cream
  • 2tbsp espresso 
Ground almonds 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 (it can take anything from 30 to 60 minutes) 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 filling place double cream and espresso in a small saucepan and heat, add white chocolate stir until melted. Leave in the fridge to chill, then whisk until fluffy. 

Sandwich macaroons with the filling.


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