Chocolate macaroons

Chocolate macaroons

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(28 ratings)

Prep: 25 mins Cook: 20 mins

More effort

Makes 12 filled macaroons
These luxurious little treats are the perfect light hit when only chocolate will do

Nutrition and extra info

Nutrition:

  • kcal119
  • fat6g
  • saturates1g
  • carbs14g
  • sugars14g
  • fibre1g
  • protein3g
  • salt0.04g
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Ingredients

  • 125g icing sugar
  • 1 tbsp cocoa
  • 100g ground almonds
    Almond

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 2 medium egg whites

For the filling

  • 50g milk or dark chocolate, chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 2 tsp skimmed milk, warmed a little

Method

  1. Heat oven to 180C/ 160C fan/gas 4. Line a large baking sheet with baking paper. Sift the icing sugar and cocoa into a bowl, then stir in the ground almonds. Whisk the egg whites until stiff, then fold them into the dry ingredients.

  2. Fill an icing bag fitted with a plain nozzle with the mixture (or put in a large food bag and snip off the corner). Pipe 24 small blobs, about 3cm across, onto the baking sheet, leaving a little space between each. Smooth the surface with a wet finger, then leave for 15 mins to dry out. Bake for 15-20 mins until macaroons feel firm to the touch and peel easily off the paper. Cool on the paper, then peel off and store in a tin for up to 1 week.

  3. To make the filling, put chocolate into a heatproof bowl and gently melt over a pan of barely simmering water. Stir in the warm milk until smooth. Leave to cool and thicken a little, then use to sandwich the macaroons together

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Comments, questions and tips

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pholia
9th May, 2010
1.05
If you want to make this recipe I would suggest a few important changes: first, if you want small macarons like those shown in the picture above you should do blobs of 1cm wide and not 3!! I ended up with huge macarons that looked more like cookies and not at all like those in the picture!!! Second, to have soft, sticky macarons like they should be, be careful not to overcook them. I respected the time indicated in the recipe and they came out very hard! I then cooked them only for 10 minutes and they were perfect! After these changes, the macarons tasted delicious!
janbomyers
17th Apr, 2010
5.05
Very popular with adults and children

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