Who doesn’t love macaroons? I recently picked up a recipe book from Marks and Spencer and have been dying to try out some of the yummy recipes. If you are a regular follower to the blog you will know that I am just starting off on the adventure of home baking, so before I even began baking I had to stock up on some fabulous bakeware. For this I always turn to Lakeland and was so excited to become the proud owner of their professional piping set.
I decided to begin my foray into macaroon making by going for a classic chocolate flavour. This delicious recipe can be found in the Marks and Spencer book and makes 16.
- 75g ground almonds
- 100g icing sugar
- 2 tbsp cocoa powder
- 2 large egg whites
- 50g caster sugar
- 100g good quality plain chocolate, finely chopped
- 150 fl oz double cream
- Mix the ground almonds, icing sugar and cocoa powder in a food processor for 15 seconds
- Whisk the egg whites until they hold soft peaks and gradually whisk in the caster sugar until you have a firm meringue – if you are feeling brave try the ‘over the head’ test – hold the bowl upside down over your head and if the mixture stays put in the bowl then it’s done!
- Fold the almond mixture into the meringue, and fold until it forms a shiny batter
- Line two baking sheets with baking paper (I am not an expert piper so drew circles on the paper to assist me with sizing my macaroons)
- Add the mixture to a piping bag and pipe 32 rounds onto the baking sheets, tap the sheets onto a work surface to remove air bubbles, leave for 30 minutes.
- Bake in preheated oven at 160c for 10 minutes. Then cool for 10 minutes before removing from baking sheets
- For the filling, heat cream until just boiling, then pour over chopped chocolate and stir until smooth
- Leave to cool for 20 minutes, stirring occasionally until smooth
- Use to sandwich pairs of macaroons together