Ingredients
-
Ingredients
-
125g Icing Sugar
-
1 tbsp Cocoa
-
100g Ground Almonds
-
2 Medium Egg Whites
-
Filling
-
50g (Chopped) Dark Chocolate
-
2 tsp (Warmed) Skimmed Milk
Directions
Thought Macaroons were hard to make? Think again. These treats are easier than they look (and you can have a whole world of fun with food colouring!). A great activity to do in pairs!
Dish: rectangular baking tray.
Oven accessory: wire shelf in the upper position
Steps
|
1
|
Heat oven on CONVECTION 180 C |
|
2
|
Line the baking tray with grease proof paper. |
|
3
|
Sieve the icing sugar and the cocoa into a bowl. Mix in the almonds. |
|
4
|
Whisk the egg whites until stiff then fold them into the dry ingredients |
|
5
|
Fill an icing bag with the mixture, alternatively use a large food bag with the corner snipped off. |
|
6
|
Pipe 24 small blobs, about 3cm in diameter onto the baking sheet. Leave a little space between each one. |
|
7
|
Bake for 15 -20 mins until firm to touch and peeling easily off the paper. |
|
8
|
For the filling put chocolate and milk into a heatproof bowl and put on base of the oven. Cook on HIGH MICROWAVE for 1 min or until chocolate is melted. |
|
9
|
Leave to cool and thicken a little then use to sandwich the macaroons together. |
