Makes: 20 x 7cm or 40 x 3cm
Preparation time: 10 minutes plus cooling
Cooking time: 20-45 minutes depending on size
Tools: Power Whisk / Food Processor / Flexi Beater
What is a Macaroon?
The original macaroon was a small sweet cake consisting largely of ground almonds. The light meringue-like cookie is a typical French confectionary and can be made using a variety of flavours, including pistachio, coconut, chocolate and almond.
- Attach the Power Whisk. Add the egg whites and sugars, and make a Swiss meringue. Set the temperature to 60°C, press the pulse button and set the speed to maximum.
- When the temperature is reached hold it at that for 2 minutes to ensure the contents are heated evenly. Turn the temperature off. Press the pulse button and set the speed to maximum. Whisk the mixture until the temperature reaches 35°C. Fold in the rest of the ingredients.
- Take the bowl off the machine and either use immediately or store in the fridge until ready to use.
- Spoon into a piping bag. Line two baking trays with silicone paper, then pipe a small piece of the mixture in either corner underneath the paper to stick the paper to the tray. Pipe out the macaroons (decorate the larger ones with a flaked almond).
- Bake in a preheated oven at 140ºC/275°F/Gas 1, 20 minutes for the small macaroons and about 45 minutes for the larger size. Allow to cool for 10 minutes and then remove carefully from the silicone paper.
- Grate the chocolate in the Food Processor using the thin shredding disc on speed 3.
- Attach the Flexi Beater, set the temperature to 120ºC and the speed to stirring 1.
- Put the cream and sugar into the bowl and bring to the boil.
- Turn the temperature off. Add the chocolate and continue to beat until the chocolate has melted.
Sandwich the macaroons in pairs with a spoonful of chocolate ganache.