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Chocolate Macarons
Cookies
Ingredients
- 115 g icing sugar
- 115 g ground almonds
- 20 g (40 ml) cocoa powder
- 100 g egg whites (3 eggs)
- 2 ml (½ teaspoon) cream of tartar
- 100 g (__ ml) castor sugar
Chocolate ganache
- 50 g dark chocolate
- 50 ml cream
Method
- Make "tant pour tant" by thoroughly mix icing sugar and almonds, then sift it together with the cocoa powder.
- Place egg whites in a clean glass or metal bowl with the cream of tartar and beat with an electric mixer on medium speed until egg whites form soft peaks (the tips should just curl over when the beater is lifted.
- Add the castor sugar 1 tablespoon at a time while whisking the egg whites; make sure all the sugar is incorporated before the next addition; continue beating until the mixture is glossy and holds a firm peak.
- Use a large metal spoon to fold the dry ingredients into the egg whites.
- Fill a piping bag (fitted with a 1 cm nozzle) with the mixture and pipe evenly sized rounds – about 3 cm across – onto the prepared baking sheets.
- Tap the bottom of the baking sheets sharply, once, on the work surface to expel any large air bubbles then leave the macarons for at least 15 minutes (or up to 1 hour) until they have “set” and formed a dry shell.
- Bake the macarons at 140°C for 15 - 25 minutes or until firm to the touch. The tops should be crisp and the bottoms dry.
- Allow to cool on the baking sheet
- Make the ganache by breaking the chocolate into pieces and heating it slowly with the cream, stir until well mixed.
- Let it cool slightly, then fill the macarons with the ganache.
- Leave the macarons in the fridge or a cool place for 30 minutes before serving or enjoy them a day later. Store in an airtight container.
Makes about 50 double macarons.