How to make Chocolate Macaroons
Preheat the oven to:
Fan Assisted: 180°C
Regular oven: 190-200ºC (Approx)
Fahrenheit: 356F
Gas Mark 4
Ingredients:
75g/2 ½ oz Plain cooking chocolate
125g / 4 oz ground almonds
125g / 4 oz caster sugar
¼ teaspoon of Almond essence
1 tablespoon cocoa powder
1-2 egg whites
1. Break up the plain cooking chocolate into a bowl and melt in the microwave in 30-second bursts until melted.
2. Place your pre-weighed ground almonds and caster sugar in the processor.
Measure out the almond essence and cocoa powder
Place them in the processor.
Now you need to extract your egg white; you do this by dropping the yolk in between the cracked shell and allowing the white of the egg to drip down into a bowl below.
Once extracted place the egg white and your melted chocolate into the processor.
Place the lid on securely and pulse a few times. (Note: Your processor will not work if the lid or arrows are not lined up correctly on the top).
Now add another half an egg white to your mix, turn the processor on fully for approx 30 seconds to help it combine fully.
Once combined, carefully remove the mix from the processor and roll into small round balls and place them onto the baking sheet on the baking tray.
Wet a fork and then lightly flatten them, then brush over with water and dust with icing sugar before placing them in the middle shelf of the oven and bake for approx 12 minutes.
Once baked transfer to a wire rack to cool.
These are best served straight away.
Preheat the oven to:
Fan Assisted: 180°C
Regular oven: 190-200ºC (Approx)
Fahrenheit: 356F
Gas Mark 4
Ingredients:
75g/2 ½ oz Plain cooking chocolate
125g / 4 oz ground almonds
125g / 4 oz caster sugar
¼ teaspoon of Almond essence
1 tablespoon cocoa powder
1-2 egg whites
1. Break up the plain cooking chocolate into a bowl and melt in the microwave in 30-second bursts until melted.
2. Place your pre-weighed ground almonds and caster sugar in the processor.
Measure out the almond essence and cocoa powder
Place them in the processor.
Now you need to extract your egg white; you do this by dropping the yolk in between the cracked shell and allowing the white of the egg to drip down into a bowl below.
Once extracted place the egg white and your melted chocolate into the processor.
Place the lid on securely and pulse a few times. (Note: Your processor will not work if the lid or arrows are not lined up correctly on the top).
Now add another half an egg white to your mix, turn the processor on fully for approx 30 seconds to help it combine fully.
Once combined, carefully remove the mix from the processor and roll into small round balls and place them onto the baking sheet on the baking tray.
Wet a fork and then lightly flatten them, then brush over with water and dust with icing sugar before placing them in the middle shelf of the oven and bake for approx 12 minutes.
Once baked transfer to a wire rack to cool.
These are best served straight away.
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