Chocolate macaroons are the scrumptious way to enjoy Valentine’s Day with that special person.
250g ground almonds 250g icing sugar 40g cocoa Two lots of 100g egg whites 250g caster sugar 75g water Blend in a food processor almonds, icing sugar, cocoa, egg whites to a paste.
Heat caster sugar and water to 121C.
Whisk remaining (100g) of egg whites till firm.
Add hot sugar syrup (121C) to firm whites very slowly with the whisk on a low setting.
Whisk until cool.
Fold everything together.
Pipe onto silicone paper (size of choice).
Bake at 140C for 15-18 minutes.
If you want to make a chocolate cream for the filling, simply melt 130g dark chocolate, cut into pieces, in a bain marie and stir in 40g of double cream and 85g of unsalted butter. Mix well then cool. Add a teaspoon of the filling on the flat side of a macaroon, take a second macaroon and place it on top of the filling to make a sandwich. Repeat with the remaining macaroons.
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