The perfect macaron should be a lovely circle, with a ruffle around the bottom where it has risen in the oven. In order for the ruffle to properly develop, let the macarons sit until they have developed a ‘skin’ before baking them.
A light and tasty chocolate treat the whole family will love. These delightful French biscuits are gluten-free made with almond meal and egg whites.
Ingredients
Method
1.Grease two oven trays; line with baking paper.
2.Process ground almonds until fine, then push through a fine sieve over a medium bowl. (Doing this will produce a fine-textured macaron.)
3.Whisk 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, cocoa and ground almonds, in two batches.
4.Spoon mixture into piping bag; pipe 4cm (1½-inch) rounds 3cm (1¼-inches) apart onto trays. Tap trays on bench so macarons spread slightly; stand for 30 minutes or until dry to touch.
5.Meanwhile, preheat oven to 150°C/300°F.
6.Bake macarons for 20 minutes or until when a macaron is gently pushed it moves without breaking. Cool on trays.
7.For filling, bring cream to the boil in a small saucepan, remove from heat; add chocolate, stir until smooth. Refrigerate 20 minutes or until spreadable.
8.Sandwich macarons with 1 teaspoon chocolate filling; dust with extra sifted cocoa to serve
You need a piping bag fitted with a 2cm (¾-inch) plain tube. Sandwiched macaroons will keep in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. The quantity of egg whites needs to be accurate when making macaroons, so ensure the whites are from 60g eggs. Room temperature egg whites are best.
Note
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