Saturday, 12 October 2013

Chocolate Macarons

Macarons... So delicious and delicate. So many people love them, but yet so few of them dare to make them. Yes, they do require a bit more TLC but once you set your mind to it you can do it.

These delicious bites of heaven were actually my husband's masterpiece. Since they were gone by the end of the night (yes, that's how yummy they are), I wanted to share the recipe. Just follow these steps and you'll be amazed by the baker inside you.


For the macarons: 
- 100g Ground Almonds
- 125g Icing Sugar
- 1tbsp Cocoa Powder
- 2 Medium Egg Whites

For the ganache (Optional)
- 100g Dark / Milk Chocolate
- 4tsp Warm Milk


- Preheat the oven to 160 C degrees, and line a baking tray with baking paper.
- Whisk the egg whites until stiff.
- Sift the icing sugar and cocoa powder together into a bowl, then add the almonds.
- Fold the eggs and the dry ingredients together. Make sure you don't over mix.
- Put the mixture into a piping bag with a nozzle. Use a plain nozzle for the traditional shape, or a star nozzle for a little flair!
- Pipe 28 biscuits about 2cm big, leaving a little bit of space in between each one.
- Let the mixture dry for 15 mins, then bake for 10 minutes.
- You can tell when the macarons are ready when they are firm to the touch.
- Allow the macaroons to cool before peeling them off the paper.

- Combine the broken chocolate pieces and warm milk, and melt together in a double boiler until smooth.
- Allow the chocolate to cool and thicken a little, then use as a filling for the macarons. Enjoy!

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