Michael and Rachel's

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Chocolate Macaroons

Updated: 25 Apr 2015

Ingredients

  • 125g icing sugar
  • 1 tbsp cocoa
  • 100g grorund almonds
  • 2 medium egg whites

  • ¼ tsp egg white powder (optional)

  • 50g milk chocolate

  • 50g dark chocolate
  • 4 tsp (20ml) milk
  • Extra dark chocolate (to decorate)

Method

  1. Sift the icing sugar and cocoa into a bowl, then add the almonds.
  2. Whisk the egg whites until stiff peaks form, then add to the dry ingredients and fold in. Don’t worry about being too gently, it’s important to get a smoothly flowing ‘lava-like’ mixture.
  3. Line baking trays with parchment. Fill an icing bag with a plain nozzle and pipe blobs about 4cm across – makes about 36.
  4. Leave for about 20 minutes until a skin has formed. Preheat oven to 160C.
  5. Bake for 15 minutes until the macaroons are firm to the touch. Cool for a few moments then use a palette knife to transfer to a wire rack.
  6. Melt the chocolate together and let cool for a couple of minutes; warm the milk and stir in. Keep stirring even if it looks like it has seized. Once smooth, leave to cool for about 10 minutes until it has started to thicken.
  7. Using a piping bag, pipe a blob onto half of the macaroon shells; sandwich together. Melt and drizzle with extra dark chocolate if desired.