French-style macarons Ingredients ¾ cup (90 g) almond meal (ground almonds) 200 g (7 oz) icing (confectioners) sugar 25 g (2½ tablespoons) Dutch cocoa powder 3 large eggwhites ¼ cup (55 g) caster (superfine) sugar CHOCOLATE FILLING 150 ml (5 fl oz) thickened (heavy/double) whipping cream 200 g (7 oz) dark chocolate, finely chopped Directions 1 Preheat the oven to 150°C (300°F/Gas 2). Line 2 baking trays with baking (parchment) paper. 2 In a large bowl using an electric mixer, beat the almond meal, icing sugar and cocoa on low speed until combined. Pass the mixture through a sieve onto baking paper. 3 Whisk eggwhites until foamy. While beating, gradually add the caster sugar and beat until soft peaks form and the sugar is dissolved. Using a rubber spatula, gently fold the almond mixture into the eggwhites, one-third at a time. 4 Transfer the mixture to a piping (icing) bag fitted with a 1 cm (½ inch) plain nozzle. Pipe 4 cm (1½ inch) rounds onto the prepared trays, allowing room for spreading. Leave to rest for 30–60 minutes to allow a skin to form. 5 Bake for 20 minutes, or until puffed, firm to touch and crusted a little. Cool for 10–15 minutes on the trays, then transfer to wire racks. 6 For the filling, bring cream to a boil in a small saucepan. Remove from heat, add the chocolate and stand 2 minutes. Stir until smooth. Let stand at room temperature or chill for 10 minutes until the mixture is spreadable. Sandwich cooled macarons together with the filling.
Posted on: Fri, 24 Oct 2014 19:50:30 +0000
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