Chocolate Macarons
Ingredients
Macarons
- ¼ cup caster sugar 55g
- 1¼ cups icing sugar 200g
- ¾ cup ground almonds 90g
- ¼ cup cocoa powder
Dark Chocolate Ganache
- 150 grams dark eating chocolate chopped finely
- ¼ cup cream 60ml
Instructions
- Preheat oven to 130C. Grease oven trays lined with baking paper. 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, ground almonds and sifted cocoa, in two batches.
- Pour mixture into a piping bag fitted with a 1cm plain tube. Pipe 4cm rounds about 3cm apart onto trays. Tap trays so macaroons spread slightly. Stand for 30 minutes.
- Bake macaroons for about 20 minutes. Cool on trays.
- Dark Chocolate Ganache Bring cream to boil in a small saucepan. Remove from heat, pour over chocolate and stir until smooth. Stand at room temperature until spreadable. Sandwich macarons with the chocolate ganache.
