FAVOURITE RECIPES: CHOCOLATE FRENCH MACARONS

Macarons

• 1/2 cup ground almonds, sifted
• 1 cup icing sugar, sifted
• 1-2 tbsp cocoa, sifted
• 2 egg whites
• 1/4 tsp cream of tartar
• 5 tbsp caster sugar

Ganache

• 75g dark or milk chocolate
• 1 tsp butter
• 4 tbsp cream

Method
For Macarons
1.  Preheat oven to 180 deg.
2.  Prepare two baking trays lined with baking paper.
3.  Mix the sifted ingredients together in a bowl and set aside.
4.  Beat the egg whites with the cream of tartar for about 30 seconds then over another 90 seconds gradually add in the sugar.  Approx. 2 minutes beating in total.
5.  Tip half the sifted mixture into the egg white mixture and using a medium spatula mix together by turning the spatula in soft slow continuous circles.  Once mixed in add the other half of the sifted mixture with the same gentle circle motion (try to do no more than 40-50 circles in total).
6.  Spoon mixture into a piping bag fitted with a plain nozzle and pipe rounds about the size of a 50c piece onto the paper lined trays.  Leave to sit for about 15-30 minutes then bake for approximately 12 minutes or until firm to touch.
7.  Remove from oven and allow to cool on tray before transferring to a wire rack to cool completely.


Chocolate Ganache filling
1.  Heat cream and butter in a small pot over a low medium heat and stir in chocolate until melted.  Remove from heat and transfer to a bowl and allow to cool in the fridge.
2.  Once ganache has cooled, beat with an electric beater until lighter in colour and has a creamy looking texture.
3.  Spoon ganache mixture into a piping bag fitted with a suitable nozzle of your choice and pipe onto bottom half of macarons then sandwich with another macaron on top.




Good luck and I hope they work out for you!


Cara