Chocolate macaroons recipe
- 1/2 cup ground almonds, sifted
- 1 cup pure icing sugar, sifted
- 4 tbsp cocoa, sifted
- 2 egg whites
- 1/4 tsp cream of tartar
- 90g dark chocolate
- 1 tsp butter
- 4 tbsp cream
Preheat oven to 200°C. Line 2 baking trays with baking paper and set aside.
In a bowl, mix the ground almonds, cocoa and icing sugar together.
Using a mixer, beat the eggwhites and cream of tartar until stiff peaks form. Fold a couple of spoonful of this into the dry mixture to moisten and then add the rest of the egg white mixture and lightly fold together.
Take teaspoonfuls and place on the baking tray two fingers apart.
Working as fast as possible. Tap the baking trays on the bench and place into the oven.
Bake for 8 minutes making sure they have a firm shell before removing from the oven.
Place trays on a wet towel on the bench to halt cooking. Leave for 5 minutes and then place on a wire rack to cool.
Place in an airtight container until required for filling.
Break the chocolate into pieces and process in the food processor until it becomes powder. Heat the cream in the microwave and stir in the butter.
Pour the hot mixture into the food processor with the motor running until totally combined. Cool in the refrigerator until cold and then mix with an electric mixer until light and fluffy. Fill macarons with the ganache.
- These can be a bit tricky and need to be watched closely so they don't burn.
- Tapping them on the bench is an essential part of the final products texture.
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This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.