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Chocolate Macaroons

It's been a fair few months since I've published in my smother in chocolate blog, but I'm back and
 I'm sure you'll absolutely love these little bulbs of chocolate heaven! They just disolve in your mouth.

Ingredients

100g/4oz ground almonds
150g/5oz icing sugar
25g/1oz cocoa powder
4 medium eggs whites
pinch of salt
50g/2oz granulated sugar
200ml/7floz double cream
200g/7oz dark chocolate, chopped - plus 25g/1oz extra melted for spinning
15g/half an ounce unsalted butter

Makes 14-16

Method

  1. Preheat oven to 180oc/gas mark 4. Line a baking tray with non-stick baking parchment.
  2.  Sieve the ground almonds, icing sugar, and cocoa powder, into a medium bowl. Mix together.
  3. In a separate bowl, using a hand-held electric beater, whisk the eggs white and salt until foamy. Gradually add the granulated sugar. Continue to whisk until stiff, glossy peaks form. Using a spatula or your hand, fold the almond mixture into the egg whites. Scoop into a large piping bag with a plain nozzle and pipe 2.5cm/1" circles on to the baking sheet. Allow to stand for 15 minutes.
  4. Bake with the oven door slightly ajar for 8-12 minutes until the surface of the macaroons is completely dry. Remove from the oven and leave for 5 minutes. Carefully peel the macaroons from the baking parchment and leave on a wire rack to cool completely.
  5. Meanwhile, prepare the filling. Heat the double cream and chopped chocolate in a small pan over a low heat. Stir continuously until the chocolate has melted and blended with the cream. Add the butter and stir until smooth. Remove from heat, place in a heat resistant bowl and place in the fridge to cool for approximately half an hour until the filling has thickened - but is still pipeable. Place into a small piping bag with a shell nozzle and sandwich together by piping a swirl on the base of half of the macaroons. Finish off by placing the melted chocolate in a small piping bag and spinning it across the tops. Chill in the fridge for 30 minutes before serving.



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