MACAROON

Recipe ( Colour Macaroon )

Icing Sugar	175gm
Ground Almonds	125gm
Egg whites	3 nos
Castor Sugar	75gm
Colouring

Cocoa Macaroon

Icing Sugar	124gm
Cocoa Powder	52gm
Almond Powder	125gm
Egg Whites	3 nos
Castor Sugar	75gm

Fillings

Butter ( Softened )	150gm
Icing Sugar	75gm
Dark Chocolate

  

Method:

1.    Preheat the oven to 160°C/fan, 140°C/gas 3.

2.    Blend the icing sugar and the ground almonds to the very fine mixture then sift into a bowl.

3.    In a separate bowl, whisk the egg whites with a pinch of salt to soft peaks then add in the castor sugar until thick and glossy. ( At this point, you can stir in flavour extract and corresponding colouring to the meringue mixture or divide the meringue among different bowls if the colour that want to make more than one colour. )

4.    Fold half the almond and icing sugar mixture into the meringue and mix well. Add the remaining half, make sure use the spatula tu cut and fold the mixture until it is shiny and has a thick, ribbon like consistency falls from the spatula.

5.    Spoon into the piping bag fitted with a 1cm plain nozzle.

6.    Pipe small rounds of the macaroon mixture then leave for 5-10 minutes to form a slight skin.

7.    Bake for 15 minutes.

8.    For the cocoa almond macaroons, icing sugar and cocoa powder sift then blend with almonds powder.

9.    Then the next step is same with the colour ways but remove the colour.

10.  Then, make the fillings, beat the butter until fluffy and light and then beat in the icing sugar. For the chocolate, melt the chocolate and pour a little bit of butter.