Continuing with the macaroon tradition, here comes the recipe for my chocolate and raspberry macaroons.
- 75g egg white (whites from approx 2 large eggs)
- 65g granulated sugar
- 50g ground almonds
- 100g icing sugar
- 25g unsweetened cocoa powder
- Weigh the egg whites. I try to use Two Chicks when I can find it, so I don’t end up with a million egg yolks to use.
- Whisk the egg whites like you would a meringue. As the mixture comes to soft peaks, slowly add the caster sugar until it’s all worked in and smooth and glossy.
- Sift half of the almond, icing sugar and cocoa powder into the meringue mixture.
- Fold this in using a metal spoon or spatula.
- Sift and fold in the final half of the almond, icing sugar and cocoa powder.
- Fold until the mixture has just combined.
- Pop the mixture in a piping bag with a wide nozzle, and pipe onto a baking sheet with circles drawn on it. OK you don’t have to draw circles on the baking sheet, but I’m a fuss pot.
- Now the fun part – bang the baking trays on a surface to remove the air pockets in the macaroons.
- Leave the UNBAKED macaroons on the side for between 30mins-1hr. A type of ‘skin’ will form on the top that you can lightly touch.
- Put the macaroons in a pre-heated oven at about 120-140C (depending on your oven) for about 15 minutes. If the macaroons don’t look done, don’t be afraid to pop them in the oven again with the door slightly ajar, so they don’t burn. I prefer to go for a lower oven temperature, and a longer baking time than that which is always prescribed in the recipe information.
- Remove the macaroons from the oven and allow them to cool, still on the tray. Good macaroons should be smooth and glossy with a good foot and not flat (See photos above and below!)
Slightly adapted from David Lebowitz – Thanks D!
Ganache is just the yummiest filling. Especially when mixed with a fruity jam – like raspberry.
- 200g good quality dark chocolate
- 200ml double cream
- 25g butter
- Chop the chocolate and place in a large heat resistant bowl.
- Heat the double cream until it just starts to simmer.
- Pour the heated cream over the chocolate, and leave it for a minute or two.
- Stir the chocolate until it is fully melted into the cream.
- Mix in the butter. The butter isn’t necessary, but it gives the ganache a really good shine.
- You will need to leave the ganache to cool and set before you can use it.
To finish the macaroons, carefully peel them from the greaseproof paper, and pipe the ganache in a circle on the outside of the macaroon. Add a nice dollop of raspberry jam, and sandwich together.
Now sit back, and be pleased with yourself because I’m damn pleased with you. Also, I want one…