A great chocolate treat. You don’t have to bake all the
Mixture at one time, it will hold well in the fridge for
2/3 days. You can also buy macaroon nonstick baking sheets.
Makes about 15
100g icing sugar
80g ground almonds
20g cocoa
3 egg whites (100g)
80g caster sugar
Filling
120g chocolate
2 tablespoon cream
To make
Line 2 baking sheets with nonstick paper
Sift the icing sugar, ground almonds and cocoa
Together. Beat the egg whites till stiff, then beat
In the caster sugar a tablespoon at a time. Fold in
Icing sugar, ground almond & cocoa mixture gently.
Pipe small rounds (4cm) onto the lined tins.
Tap the trays on the countertop, then leave for
40 minutes to allow the surfaces to dry.
Set oven 180C gas 4.
Bake for 15/18 mins, allow to cool on the tray.
Meanwhile make the filling, melt the chocolate
And cream, cool, sandwich the macarons with
About a teaspoon of the filling. Leave overnight in
Fridge, for a chewy texture, not essential!
Another note, if you want perfect circles, with a black
Marker and a pastry cutter approx. 3cm draw circles on
The baking paper, then place another sheet of paper
over it, you’ll be able to see the circles, to guide you.
