Chocolate Almond Macarons
3 egg whites
1/4 cup (55g) caster (superfine) sugar
1 cup (160g) icing (confectioner's) sugar
1/4 cup (25g) cocoa powder
1 cup (120g) ground almond (almond meal)
2 teaspoons cocoa powder, extra
1/4 cup (60mls) pouring cream
150g (5 ounces) dark eating chocolate, chopped finely
- Grease oven trays, line with baking paper (I just dabbed a tiny bit of oil under the paper to hold them in place). Use a good non-stick baking paper.
- Beat egg whites in small bowl with electric mixer until soft peaks form. Add caster sugar, beat until sugar dissolves; transfer mixture to large bowl. Fold in sifted icing sugar and cocoa and ground almonds, in two batches.
- Spoon mixture into piping bag with 2cm plain tube (I just used a snap-lock bag and cut off the corner). Pipe 4cm rounds (or a little smaller) about 2cm apart onto trays. Tap trays on bench so mixture spreads a little. Dust macarons with extra sifted cocoa powder, stand 30mins.
- Meanwhile, preheat oven to 150degrees C/ 300degrees F (if fan forced reduce by 10degrees).
- Bake macarons about 20 minutes. They should feel crisp and dry on top but will still be soft inside. Cool on trays.
- Bring cream to the boil in small saucepan, remove from heat; add chocolate, stir until smooth. Refrigerate about 20mins or until spreadable.
- Sandwich macaroons with chocolate filing.
This recipe came from the new Womans Weekly Macaroon and Biscuit cookbook. Enjoy!!
ps I must comment on the spelling of macaron. In the book it says macaroon but I have read in numerous places that it should only be one 'o'. Who knows? Doesn't matter, they still taste good!
I'm linking up with Joyce from I Love Pretty Little Things for her Friday Pretties posts. Please drop by for a look!
Have a wonderful weekend bloggies!! It's a long weeend in Tasmania so YAY!!