Chocolate macaroons
This foolproof recipe creates richly flavoured almond and cocoa macaroons with your favourite chocolate ganache or buttercream
SERVES
30
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
10
MINUTES
Ingredients
300g ground almonds
300g pure icing sugar
10g cocoa powder
110g egg whites
75g water
300g white sugar
chocolate ganache or buttercream of your choice
Method
Sieve the ground almonds, icing sugar and cocoa powder into a bowl.
Pass the egg whites through a spotlessly clean and dry sieve so that they are the same consistency. Add the sieved egg whites to the dry ingredients and mix to a smooth paste. Keep aside.
Put the remaining 110g clarified egg whites into the a food mixer.
Put the sugar and water into a saucepan, stir to dissolve the sugar and boil until it reaches 118°C. Gently pour the boiling syrup into the the bowl of the mixer. Whisk until light and fluffy to make Italian meringue. Reduce the speed to medium and continue to whisk until the meringue is less than 35°C.
Gently fold the meringue into the almond base.
Line a baking tray with parchment paper. Pipe into generous 2.5cm (1 inch) rounds with a round tip nozzle (size 11). Allow to rest for 10-20 minutes to allow a skin to form.
Meanwhile, heat a fan oven to 150°C. Bake in the heated oven for 10-12 minutes or until cooked, the macaroons will lift easily off the parchment easily.
Sandwich the macaroons together with chocolate ganache or butter cream of your choice.
This recipe is from Australian chef Sarah CremonaÂ
