Spiced chocolate and almond macaroons

May 6, 2016 (Last Updated: January 11, 2019)

Spiced chocolate and almond macaroons

Serves: 15
Cooking Time: 50 mins

Ingredients

  • 2 extra-large egg whites (together these must weigh 60g)
  • 50ml castor sugar
  • 110g icing sugar
  • 50g ground almonds
  • 20ml (4 tsp) cocoa powder, sifted
  • 2,5ml (½ tsp) Chinese five-spice powder
  • FILLING
  • 125ml (½ cup) fresh cream
  • 200g white chocolate, finely chopped
  • 1,5ml (¼ tsp) Chinese five-spice powder

Instructions

1

Preheat the oven to 170°C. Line a baking tray with non-stick baking paper.

2

Beat the egg whites and castor sugar in an electric mixer on high speed, using the whisk attachment, until firm but not dry.

3

Add the remaining ingredients and mix by hand until you have a smooth, glossy paste.

4

Place the mixture in a piping bag fitted with a small plain nozzle and pipe coin-sized discs onto the baking paper. Allow to stand for 15 minutes.

5

Bake until the macaroons just begin to lift off the paper, about 12 minutes. They should still have a slightly soft and chewy centre. Remove from the oven and set aside to cool.

6

For the filling, heat the cream to a gentle boil and add the chocolate. Stir until the chocolate melts Remove from the heat, add the five-spice powder and allow to cool.

7

Place the filling in a piping bag fitted with a small plain tube. Pipe a small dot of filling onto the flat bottom of one macaroon and sandwich with another macaroon. Allow the filling to set before packaging.

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