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
- 135g white chocolate
- 60ml double cream
- 2tbsp espresso
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.
Sandwich macaroons with the filling.