A rich, French-style chocolate biscuit, also known as French macarons. This is a foolproof recipe, as long as you beat the egg white/sugar mixture long enough.
Ingredients
- 3 egg whites
- 1/4 cup caster sugar
- 1 1/4 cups icing sugar
- 3/4 cup ground almonds
- 1/4 cup cocoa powder
Chocolate ganache
- 1/4 cup cream
- 150 g CADBURY Baking Dark Chocolate finely chopped
Method
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Step 1Preheat the oven to 130C or 110C fan-forced, line oven trays with baking paper.
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Step 2Beat egg whites in a small bowl with an electric mixer until soft peaks form.
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Step 3Add caster sugar, beat for approximately 10 minutes until sugar dissolves. Test by rubbing a little between thumb and finger, if it's not grainy the sugar has dissolved.
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Step 4Transfer the mixture to a large bowl, fold in sifted icing sugar, sifted ground almonds and sifted cocoa, in two batches.
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Step 5Spoon mixture into piping bag, fitted with a 1 cm plain tube, which is resting in a tall drinking glass.
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Step 6Pipe 4 cm rounds onto baking tray 3 cm apart.
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Step 7Tap trays so macarons spread slightly. Stand for 30 minutes.
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Step 8Bake for approximately 20 minutes until set to the touch. Cool on trays.
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Step 9Chocolate Ganache: Bring cream to the boil in a small saucepan, remove from heat and add chocolate, stir until smooth. Stand at room temperature until a spreadable consistency.
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Step 10Sandwich macarons with the ganache.
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Step 11Keep refrigerated.
Equipment
- 1 pastry bag
- 1 electric beaters
Recipe Reviews (17)
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