c h o c o l a t e m a c a r o n s
Makes about 35 whole
•100 grams of almond meal
•100-110 grams egg whites (about 3 egg whites), aged 1 day at room temperature
•15 grams cocoa powder
•185 grams powdered sugar
•4 tablespoons sugar
1. Mix the powdered sugar and cocoa powder together with the ground almonds in a large bowl.
2. In another large bowl, whip the egg whites with a hand- or stand mixer. As the egg whites start foaming, add the sugar one tablespoon at a time and continue whipping until the mixture is glossy and stiff. You should be able to hold the bowl upside down without the meringue sliding out.
3. Fold the dry mix carefully and slowly into the meringue, using a spatula & being careful not to over mix.
4. On a sheet of baking paper trace a 4cm diameter biscuit ring over & over all over the sheet, with each of the circles spaced about 3cm apart. Place the baking paper on your tray ink/pencil side down.
5. Fill your piping bag and pipe the macarons to fill each circle-- now the macarons will all be the exact same size! Let them set for 60 minutes to form a dry skin.
6. Preheat the oven to 150° C (do not use fancforce). Bake for about 14 minutes. Let cool completely, then spread caramel or chocolate ganache on them and sandwich them together.
Perfectly lovely for high tea’s, afternoon visitors, or most especially, breakfast . . .
* This delightfully delicious recipe is from Call Me Cupcake (with a few tried & tested modifications by Amour-Love + image from here. . .