Friday, 18 February 2011

Chocolate Macarons

These choc macs are intensely chocolately. The chocolate buttercream sandwiching them together was originally destined for a chocolate cake but makes a fine filling for these guys.

Ps. I love this tin of mine from Peyton & Byrne.

INGREDIENTS
Shells:
100g icing sugar
50g cocoa powder
100g ground almonds
2 large egg whites

Buttercream filling:
100g dark chocolate (melted and cooled)
125g unsalted butter (at room temperature)
125g icing sugar
1tsp milk
1tsp vanilla extract

METHOD
1. Preheat the oven to 200C and line two baking trays with baking parchment
2. Blend the icing sugar, cocoa powder and ground almonds in a food processor
3. In a separate bowl, whisk the egg whites with 2 tbsp of icing sugar until smooth and glossy with soft peaks 
4. Fold everything in together and transfer into a piping bag
5. Pipe 20 small circles on each tray, tap the trays on your work surface to release any air and set aside to dry out for 20 minutes
6. Turn the oven down to 180C and back for 2 mins, then 160C for 2 mins, then 140C for a further 4mins
7. Cool and sandwich together with the chocolate buttercream (made by beating everything together)

Makes 20 

Adapted from The Whoopie Pie Book.

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