Chocolate and caramel macarons

You don't have to be in France to indulge in this decadent dessert. Bite through the light outer-layer of these treats to reach the rich chocolate ganache centre.
Chocolate and caramel macaronsAustralian Women's Weekly
20 Item




1.Line two oven trays with baking paper. Sift the icing sugar and almond meal into a medium bowl.
2.Beat the egg whites and a pinch of salt in the clean small bowl of an electric mixer until soft peaks form. Gradually beat in the caster sugar, beating until dissolved between additions; the mixture should be firm and shiny. Fold the egg white mixture into the almond mixture in three batches.
3.Spoon the mixture into a piping bag fitted with a 2cm plain tube. Pipe 4cm rounds about 2cm apart onto prepared trays. Tap the trays a couple of times on the bench and stand for two hours.
4.To make ganache, bring the cream to the boil in a small saucepan; remove from the heat. Add the chocolate and butter; stir until smooth. Transfer to a medium bowl and cool for 1 hour, stirring occasionally, or until thickened.
5.Meanwhile. preheat the oven to 150°C (130°C fan-forced). Bake the macarons for about 15 minutes or until dry and risen slightly. Cool on trays.
6.Spoon the ganache into a piping bag. Sandwich macaroons with ganache.

Unfilled macaroons suitable to freeze. Ganache suitable to microwave.


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