Friday, November 23, 2007

Chocolate Macarons

480 g pure icing sugar
250 fine almond meal
50 g cocoa powder (unsweetened)
200 g egg whites
Sift icing sugar, almond meal and cocoa together in a large bowl.
Whisk egg whites in a kitchen aid for exactly 50 seconds (medium peak).
Fold egg into the almond mix with a large spatula until completely combined.
Pipe small rounds onto baking sheets and allow to rest for 20 minutes (a thin skin will form).
Bake at 140ÂșC in a preheated convection oven for 14 minutes.

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