Chocolate Macarons
Ingredients:
140g finely ground almond
250g icing sugar
25g cocoa powder
100g egg white - at room temperature
Method:
1) Blend ground almond, icing sugar, cocoa powder in a food processor till fine.
2) Whisk egg white till they are white and foamy, Turn to high speed and whip till it is firm and forming a peak.
3) Add in the blended dry ingredient and mix well.
4) Spoon mixture into a piping bag fitted with a plain nozzle. Pipe into small round abt 1: diameter onto parchment paper, leaving abt an inch inbetween each round. Rest macarons for abt 20 mins.
5) Bake at 180 degree for 10 to 12 mins.
6) Remove macaroons from the parchment - they should be removed as soon as they come from the oven. You will need to create moisture under the cookies. Carefully loosen the parchment paper , lifting the paper, pour a little hot water under the paper. The water may bubble and steam.Allow the macaroons to remain on the parchment for about 20 seconds, then peel the macaroons off the paper and place them on a cooling rack.
7) Sandwich them with either ganache, butter cream or ice-cream.
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