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