Macaroons are one of those things that everyone loves, but most people believe they cannot do. After all they are the kind of thing you might see in a brochure for a nice hotel in France somewhere....
However, this is unfounded. They are easy and unbelievably good.
However, this is unfounded. They are easy and unbelievably good.
Ingredients
For the filling:
Method
Mix the icing sugar, hot chocolate powder and almonds together in a bowl. Put to one side.
Whisk the egg whites until they are stiff and then add to the dry mix. Fold it all in together - it will turn into a sticky paste.
- 125g icing sugar
- 1 tablespoon hot chocolate powder
- 100g ground almonds
- 2 egg whites
For the filling:
- 80g Terry's chocolate orange
- A tablespoon of semi-skimmed milk
Method
Mix the icing sugar, hot chocolate powder and almonds together in a bowl. Put to one side.
Whisk the egg whites until they are stiff and then add to the dry mix. Fold it all in together - it will turn into a sticky paste.
Now spoon the mix into a plastic sandwich bag; when it is all in, cut a corner off and pipe as many blobs as you can onto a baking tray lined with baking paper. Leave for 20 minutes to dry out a bit.
Cook for 8-10 minutes at a high temperature (roughly 180 degrees). They should be hard but a bit squidgy to the touch. Leave to cool for about 15 minutes.
To make the filling, melt the chocolate (using a bain marie) and add a tablespoon of milk. Stir. It goes a bit darker. Take off the heat and spread on the underside of the macaroons.
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