Chocolate Macarons

The French variety of macaron have become increasingly popular of late.  Crisp on the outside and wonderfully soft and chewy on the inside, these delicious morsels are easier to bake then you might have thought.  There are so many different versions out there, the simple recipe below is quick and easy and does not require you to make an Italian meringue.

Although it may seem tedious, it is essential to sift the almond meal with the icing sugar to ensure a beautiful texture and shiny top to the macaron.

Lately I have been sandwiching my Chocolate Macarons with cream whipped with the addition of some icing sugar and lemon rind – delicious!!!

Chocolate Macarons (makes approx 48 sandwiches)

300g icing sugar

200g ground almonds

40g Dutch cocoa

5 egg whites, from 59g eggs, at room temperature

Pinch of cream of tartar

75g (1/3 cup) caster sugar

Sift icing sugar, almonds and cocoa through a fine sieve, pushing mixture through with a wooden spoon; this will help to make a smooth macaron.

Using an electric mixer, whisk egg whites until foamy. Add cream of tartar and whisk to soft peaks. Add caster sugar, 1 tablespoon at a time, and whisk until dissolved. Stir in almond mixture; the mixture will be quite stiff.

Spoon mixture into a piping bag fitted with a 5mm nozzle. Pipe or spoon mixture into 3cm rounds onto baking paper-lined oven trays. Using a wet finger, smooth out peaks, then set aside for 1 hour.

Preheat oven to 150 degrees C. Bake 2 trays of macaroons at a time, swapping trays halfway through cooking, for 25 minutes or until firm to the touch. Remove from oven and cool on trays. Slide a knife under each macaroon to release from paper. Store in an airtight container for up to 1 week or until ready to assemble.

Sandwich macarons with your choice of filling.  Cream or mascarpone cheese with lemon or chocolate ganache always taste great 🙂

Sandwiched macarons are better the day after filling and can be stored in an airtight container for up to 4 days.

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