This recipe is all about the technique. Get your folding right and tap all the air out of your piped mixture and you should be ok! I like to make macarons when i have time on my hands and am in the mood for a baking challenge, they are hard work but very rewarding. My first 3 attempts at making macarons pretty much went straight in the bin but remember, practice makes perfect. Enjoy yourself! I strongly advise investing in a silicone macaron tray or two. This recipe is gluten free.
- 115g Ground Almonds – (I ground my own almonds at home, if you choose to do this you can actually save some money and grind any nuts, i have made this recipe with a mix of almonds, brazil nuts and walnuts left over from Christmas!)
- 230g Icing Sugar
- 20g Cocoa Powder
- 150g Egg Whites
- 75g Caster Sugar
- 130g Dark Chocolate – For this recipe i used Montezumas 100% black, available here.
- 100ml milk
- Sea Salt
- 1 tsp Honey
Equipment: large piping bags, electric mixer, silicone baking matt.
- Set up your piping bag and leave in a pint glass with the nozzle pointing upwards (this is to stop your mix pouring out when you put it in the piping bag). Prepare the silicone matts by placing them on baking trays on a clean surface ready to pipe.
- In a small bowl mix together the almonds, icing sugar and cocoa. If the almonds are freshly ground they may be wet and lumps could form in the mixture, if this happens simply crumble the mixture in between your fingers to get rid of all the major lumps.
- In a large bowl whisk the caster sugar and egg whites to stiff peaks.
- Fold the almond mix into the egg whites gently, no more than 40 strokes.
- Fill the mix into piping the piping bag and pipe into the centre circles of your baking matt. (Be gentle! It is easier to pipe in more mix than it is to remove it)
- Carefully bash the tray against a hard surface, as you do so ensure you keep the silicone sheet level and taught with your hands. You will see the air bubbles begin to surface. Tap up to 10 times.
- Heat the oven to 150c and leave the macarons to set. Once a clean film has emerged over the macarons and they do not feel tacky to touch (this can take up to 30 mins), bake for 16-20 minutes.
- Leave to cool completely before sandwiching with ganache and drizzling with melted chocolate. Finally dust with icing sugar.