The Australian Women’s Weekly Food Magazine
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.