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Author Topic: Chocolate Macaroons  (Read 442 times)
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« on: Tue 11 October, 2011 - 06:50 pm »

Ground Almond 40g
Icing Sugar 210g
cocoa 15g
egg whites 3
caster sugar 25g
cream of tartar 1/8 tspoon

1.Sift almond, icing sugar and cocoa together, combine well and set aside.
2.Whisk egg whites, caster sugar and cream of tartar with an electric beater/mixer using a whisk attachment. Stop when mixture holds stiff peaks. Add dry ingredients and fold in using a wooden spoon or spatula until a thick paste has formed.
3.pipe or spoon onto a lined and greased baking tray.
4. Lift tray and drop/bang on bench 3 times
5. Leave unbaked macaroons at room temperature for 45 minutes - during this time preheat your oven to 200c (fan forced preferable)
6.Bake 8-10 minutes until macaroons have risen and spread, remove from oven and allow to cool completely.
7 Macaroons can be sandwiched with ganache or buttercream.

If you want to experiment with other flavours replaces the cocoa in this recipe with an extra 100g of icing sugar.
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