Ingredients
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Ingredients
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125g Icing Sugar
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1 tbsp Cocoa
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100g Ground Almonds
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2 Medium Egg Whites
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Filling
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50g (Chopped) Dark Chocolate
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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
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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
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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
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Leave to cool and thicken a little then use to sandwich the macaroons together. |