CHOCOLATE ALMOND MACARONS

PREP + COOK TIME 40 MINUTES (+ STANDING, COOLING & REFRIGERATION) MAKES 16

3 egg whites

¼ cup (55g) caster sugar

1 cup (160g) icing sugar

¼ cup (25g) cocoa powder

1 cup (120g) ground almonds 2 teaspoons cocoa powder, extra ¼ cup (60ml) pouring cream 150g dark eating chocolate,

chopped finely

1 Grease two oven trays; line with baking paper.

2 Beat egg whites in a small bowl with an electric mixer until soft peaks form. Add caster sugar; beat until sugar dissolves. Transfer mixture to a large bowl. Fold in sifted icing sugar and cocoa, then ground almonds, in two batches.

3 Spoon mixture into a piping bag fitted with a 2cm plain tube. Pipe 4cm rounds about 2cm apart onto trays. Tap trays on bench so macarons spread slightly. Dust macarons with extra sifted cocoa; stand for 30 minutes.

4 Meanwhile, preheat oven to 150°C/130°C fan.

5 Bake macarons for 20 minutes. Cool on trays.

6 Bring the cream to the boil in a small saucepan; remove from heat. Add the chocolate; stir until smooth. Refrigerate for 20 minutes or until spreadable.

7 Sandwich the macarons with chocolate filling.