I am very happy to end 2015 making these. The year has been a roller coaster ride – so much has happened with many firsts. Thank God He was at every turn and bend!
So on the last day of the year, I am trying a first – macaroons. Of course it has to be festive red to send off the old and welcome the new.
God bless the New Year!
Macaroon shells –
125g extra fine ground almonds
180g icing sugar
3 egg whites
2 tbsp caster sugar
½ tsp cream of tartar
1/8 tsp red food colouring
Line 2 baking trays with macaroon templates.
Lay silpats or baking sheets over the templates.
Preparing the meringue –
Whisk the egg whites until stiff on high.
Shift in cream of tartar and caster sugar.
Whisk again until stiff.
Shift in almond and icing sugar, in 3 batches.
Fold the almond icing into the whites in between batches until it resembles shaving cream.
Spoon into a piping bag.
Pipe the batter onto prepared trays.
Tap the pans thrice to help smoothen out the shells.
Leave outside until the batter is no longer sticky to the touch, about 60 minutes or more.
Chocolate filling :
100g dark chocolate
70g double cream
40g salted butter
Heat the cream until steaming but not boiling.
Remove pot from the heat. Add in chocolate.
Stir until chocolate melts evenly.
Stir in butter.
Transfer to piping bag.
Chill until ready for use……..
Baking the shells –
Preheat the oven to 160C.
Bake for 10-15 minutes until the shells are cooked.
Cool for 5 minutes.
Remove to cook further.
Pipe the prepared filling on the flat side of the shell.
Sandwich and assemble.
Chill before eating.
Happy holidays! And Happy New Year !