Chocolate Almond Macaroons
Chocolate Almond Macaroons
Ingredients
- Egg whites 3
- Caster sugar ¼ cup
- Icing sugar 1 cup
- Cocoa powder ¼ cup
- Ground almonds 1 cup
- Cocoa powder, extra 2 tsp
- Cream ¼ cup
- Dark chocolate, chopped 150 gm
Method
- Beat egg whites till peaks form. Add caster sugar, beat well. Fold in sifted icing sugar, cocoa and ground almonds, in two batches. Spoon mixture in a piping bag fitted with a plain nozzle, pipe rounds on trays lined with baking paper or on a macaroon baking tray. Dust macaroons with extra cocoa powder. Stand 30 minutes. Bake macaroons at 150 degrees C for 20 minutes. Cool tray on a wire rack. Meanwhile make the filling by warming gently the cream and add the chocolate to it. Refrigerate till spreadable. Sandwich 2 macaroons together with the ganache. Best eaten same day. Unfilled macaroons will keep few days in an airtight box.
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