Chocolate macaroons

Chocolate macaroons

By
From
Moorish
Makes
40
Photographer
Mark Roper

The sweet marriage of almonds and sugar can be found all around Europe and the Middle East – we have the Arabs to thank for it. These Spanish macaroons are intensely rich and chocolatey, with a softly chewy centre.

Ingredients

Quantity Ingredient
250g icing sugar
125g ground almonds
25g cocoa powder
4 large egg whites
25g caster sugar

Method

  1. Preheat the oven to 180°C. Line 2 baking sheets with greaseproof paper.
  2. Sift together the icing sugar, ground almonds and cocoa powder. Whisk the egg whites until fairly stiff and then sprinkle on the caster sugar. Continue whisking until the mixture is very stiff, but not dry, then fold in the dry ingredients.
  3. As quickly as you can, spoon the mixture into a piping bag fitted with a 1 cm plain icing nozzle. (It is important to work quickly and not let the mix sit around in the piping bag and slacken.) Pipe small walnutsized blobs onto the baking sheets and leave them to stand for about 10 minutes to form a thin skin.
  4. Bake for 10–12 minutes in the centre of the oven. Reduce the heat to 170°C after 5 minutes. When ready they should be dry on top, but softish and chewy inside. Remove to a wire rack to cool.
Tags:
Malouf
Greg
Lucy
Moorish
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