Today I made a traditional French pastry dating back to the 18th century, the macaroon is an artful addition to a decadent lunch. With an abundance of chocolate surely lying around I utilised a little of the left over for these easy treats. Macaroons have become popular again to my delight!
Recipe: French almond chocolate macaroons
2 egg whites
pinch of salt
1 tbsp caster sugar
1 tsp vanilla extract
1 cup pure icing sugar, sifted
2 tsp Dutch Cocoa (or cocoa)
½ cup almond meal
2 tsp plain flour, sifted
½ cup thickened cream
100g dark chocolate, roughly chopped
1 Preheat oven to 160C. Line 2 large baking trays with baking paper. To make meringue, using an electric beater, beat egg whites and salt until soft peaks form. Add sugar, a little at a time, beating well after each addition. Add vanilla. Beat until thick and glossy.
2 Add icing sugar, cocoa, almond meal and flour to meringue. Gently fold into meringue until well combined. Drop 40 x 1 tsp amounts of meringue onto prepared baking trays, allowing a little room for spreading. Bake for 10 minutes or until shiny on the top and crisp. (Do not open oven door while biscuits are cooking, as this will affect their texture.) Allow to cool on trays.
3 To make ganache, heat cream in a small saucepan or microwave until hot. Put chocolate in a bowl. Add hot cream and stir until smooth and thick. Allow to cool at room temperature until spreadable.
4 Spread a small amount of ganache on a biscuit. Top with another biscuit. Repeat with remaining biscuits. Serve macaroons with coffee.
I didn’t have any cream on hand so I used hazelnut spread instead – delightfully yummy