Recipe

Dark chocolate French macarons

These chocolate French macaroons take a little bit of practice to get right, but once you've got the knack, they're as satisfying to make as they are delicious to eat.

Mar 31, 2011 1:00pm
  • 30 mins preparation
  • 30 mins cooking
  • Serves 10
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Dark chocolate French macarons

Ingredients

  • 3 egg whites
  • 1/4 cup (55g) caster sugar
  • 1 1/4 cup (200g) icing sugar
  • 3/4 cup (90g) ground almonds
  • 1/4 cup (25g) cocoa powder
Dark chocolate ganache
  • 1/4 cup (60ml) cream
  • 155 gram dark eating chocolate, chopped coarsely
  • 1 tablespoon finely crushed buttered brazil nuts

Method

  • 1
    Beat egg whites in small bowl with electric mixer until soft peaks form. Add caster sugar; beat until sugar dissolves; transfer mixture to large bowl. Fold in sifted icing sugar, ground almonds and sifted cocoa, in two batches.
  • 2
    Spoon mixture into piping bag fitted with 1cm plain tube. Pipe 4cm rounds about 2.5cm apart onto trays. Tap trays on bench so macaroons spread slightly. Stand 30 minutes.
  • 3
    Preheat oven to 150°C/300°F. Bake macaroons about 20 minutes. Cool on trays.
  • 4
    To make the dark chocolate ganache: Bring cream to the boil in small saucepan. Remove from heat; pour over chocolate in small bowl, stir until smooth. Stir in nuts. Stand at room temperature until spreadable.
  • 5
    Sandwich macaroons with dark chocolate ganache.

Notes

Buttered Brazil nuts are toffee-coated nuts. They're available from nut shops and gourmet food stores.

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