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Chocolate Macaroon Recipe

"I'll show you how to make them irresistible!"

chocolate macaroon recipe

My chocolate macaroon recipe is a great addition to my easy chocolate cookies recipes collection.

They have a lovely glossy crisp shell which holds a chocolaty chewy centre. These are delicious on their own, but become irresistible when you sandwich them together with my chocolate glaze recipe.

Make the glaze recipe first and leave to cool while you bake the chocolate macaroon biscuits.

Please read through my chocolate macaroon recipe first before starting.

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Chocolate Macaroon Recipe

Makes 44 x 4cm chocolate macaroons which will make 22 finished sandwiched macaroons.

Line three baking trays with non-stick baking paper.

To get uniform macaroons I often trace 4cm circles onto the baking paper first to use as a guide when piping. Remember to leave enough space between the circles as the macaroons will spread to approximately 6.5cm during baking. Also remember to turn the paper over so that you do not transfer the pen ink onto the macaroons.

Ingredients

chocolate macaroon

4 egg whites
2 tablespoons caster sugar
1 ½ cups almond meal
2 cups icing sugar (confectioners sugar)
3 tablespoons cocoa powder

One mix of my chocolate glaze recipe.

Baking Temperature

The oven should be preheated to 160C (325F).

Method

  1. Sift the icing sugar and cocoa powder together in a bowl and mix through the almond meal. Set aside.
  2. In a large mixing bowl whisk the egg whites on high speed until soft peaks are formed.
  3. Add the caster sugar and whisk on high speed until the sugar has dissolved and firm peaks have formed. This will only take two minutes.
  4. Using a spatula fold through the sifted icing sugar, cocoa powder and the almond meal. Keep mixing until there is no dry mix left.
  5. Spoon into a large piping bag that has a 1.5cm plain tube inserted. Pipe 4cm rounds onto the baking paper leaving room for the chocolate macaroons to spread.
  6. Bake in a preheated to 160oC oven for 15 minutes. Remove from the oven and leave to cool on the tray for 5 minutes. Carefully transfer the chocolate macaroons to a cooling wire to cool completely before filling.

chocolate macaroons

To fill the macaroons I use my chocolate glaze recipe. I let it cool until it is spreadable then I pipe a layer onto one biscuit. Top with another biscuit to complete the sandwich.

Making one quantity of the glaze is more then enough to give this chocolate macaroon recipe a generous filling.

My glaze recipe is really versatile, it makes a great chocolate sauce and I often make it to top my chocolate cupcakes.

For a really quick and easy filling pipe chocolate hazelnut spread (Nutella) between the macaroons – this is really, really delicious.

These chocolate macaroons filled or unfilled can be stored in an airtight container for up to a week.

 



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