The Great British Bake Off may be over but that doesn’t mean we can’t all still be ladies (or gentlemen) that lunch. LSi’s recipe for Chocolate Macaroons will ensure you’re left feeling just as elegant as Mary Berry herself.
125g icing sugar
1 tbsp cocoa
100g ground almonds
2 medium egg whites
100g milk chocolate
4 tsp of skimmed milk (a little warmed)
2 large bowls (preferably glass)
1 small sieve
Piping bag with plain nozzle
- Heat the oven to 180°C/160°C fan/ gas mark 4.
- Line a baking tray with baking paper.
- Sift the icing sugar and cocoa into bowl and then mix in the almonds.
- Now to separate the eggs. The best way to do this is to actually get three bowls rather than two. One bowl to put your egg whites in, one to put your yolks in and one for cracking the eggs over. This last bowl ensures that if you do get a bit of yolk in the bowl, you won’t ruin the white already in there.
- Place the egg white in a very clean mixing bowl and whisk to form stiff peaks. The way of knowing if they are ready is the old trick of turning them up upside down over your head and hoping you won’t get covered in egg!
- Gently fold the egg whites into the dry ingredients.
- Once all mixed together place the mixture in a piping bag and pipe 24 evenly sized discs. Remember to leave a little space between each one, as they will expand.
- Wet your finger slightly and smooth over each disc. Then leave to rest for about 15 minutes as this will help them to create a skin and crack less. As these aren’t the proper way of making macaroons (which is far too pain staking I find) they always crack slightly so don’t worry.
- Bake for 15-20 minutes until the macaroons are firm to touch and easily peel off the paper. Leave to cool.
- Whilst they are cooling melt the chocolate in a bain marie (a glass bowl over a saucepan of water)
- Mix in the milk to the chocolate, it will thicken slightly and go glossy. Place a blob between two macaroons sandwiching them together and voila!
Photo: Genevieve Levy