Chocolate Macaroons

These luxurious little treats are the perfect light hit when only chocolate will do

• Cooking Time Prep 25 mins
  Cook 20 mins
• Skill Level Moderately easy
• Servings Makes 12 filled macaroons

Nutrition per serving

• Kcalories

  119

• Protein

  3g

• Carbs

  14g

• Fat

  6g

• Saturates

  1g

• Fibre

  1g

• Sugar

  14g

• Salt

  0.04g

Ingredients

• 125g icing sugar
• 1 tbsp cocoa
• 100g ground almonds
• 2 medium egg whites
• For the filling
• 50g milk or dark chocolate, chopped
• 2 tsp skimmed milk, warmed a little

Directions

1. Heat oven to 180C/ 160C fan/gas 4. Line a large baking sheet with baking paper. Sift the icing sugar and cocoa into a bowl, then stir in the ground almonds. Whisk the egg whites until stiff, then fold them into the dry ingredients.
2. Fill an icing bag fitted with a plain nozzle with the mixture (or put in a large food bag and snip off the corner). Pipe 24 small blobs, about 3cm across, onto the baking sheet, leaving a little space between each. Smooth the surface with a wet finger, then leave for 15 mins to dry out. Bake for 15-20 mins until macaroons feel firm to the touch and peel easily off the paper. Cool on the paper, then peel off and store in a tin for up to 1 week.
3. To make the filling, put chocolate into a heatproof bowl and gently melt over a pan of barely simmering water. Stir in the warm milk until smooth. Leave to cool and thicken a little, then use to sandwich the macaroons together

Categories: Cakes & Baking, Chocolate, Courses