GF = Gluten Free Recipe
DF = Dairy Free
* = Gluten Free by ingredient Recipe
^ = Gluten Free Option/ Alterable

Monday, April 11, 2011

Chocolate Macaroons - April 10th 2011


  • 3 egg whites
  • 125g ground almonds/ almond meal (approx 1 cup)
  • 125g icing sugar (approx 3/4 cup)
  • 25g cocoa (approx 1/4 cup)
  • 125g caster sugar


  1. Pulse almond meal, icing sugar and cocoa in food processor to a fine powder
  2. Sift mixture into large bowl
  3. Place egg whites and half of caster sugar into mixer and beat on low/ medium 
  4. After 2mins increase speed and gradually add the rest of the sugar until dissolved
  5. Gently fold almond mixture into egg whites until smooth and glossy and lava like consistency
  6. Fill piping bag with mixture and pipe into rounds from centre onto lined baking trays
  7. Tap the trays on bench to get rid of any air bubbles
  8. Leave to sit on bench to form skin for 30mins, mixture should spread out into smooth and glossy consistency
  9. Bake at 160 degrees celcius for 12-14mins (more like 20-25mins) or until glossy and firm to touch
  10. Cool slightly before removing and piping filling
Ganache Filling Recipe

  • Add dark chocolate and some cream to bain marie and melt together until smooth (approx 2 parts chocolate to 1 part cream)
  • Allow to cool on bench and then use to fill macaroon shells together
    • Place a small dollop of ganache into centre of macaroon and place macaroon shells together and twist to spread ganache evenly

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