This is the first ever time I have made Chocolate Macaroons, and it is safe to say that they were not the best I have tasted but they were still edible and not that bad as a first try! I also added in a bit of red food colouring the make the macaroons a slightly more purple colour! Hopefully the pictures above will show what we did! (:
75 grams plain flour
25 grams cocoa powder
125 grams icing sugar
2 large egg whites
15 grams caster sugar
1. Firstly preheat the oven to 180 degrees Celsius, and line baking tray with grease proof paper.
2. Then sift together the flour, cocoa powder and icing sugar into a mixing bowl.
3. Next whisk the egg whites until fairly stiff.
4. Add the caster sugar in slowly as you whisk the egg whites further till they form very stiff peaks.
5. Fold the whites into sifted dry ingredients, and combine gently until it is well-incorporated.
6. Pipe small rounds onto lined baking tray with 1cm plain nozzle, (or if you haven't got a piping bag we used rolled up grease proof paper, it didn't work that well but it did the job!) let them sit for 10 minutes to form a skin, then bake in oven for 10-12 minutes. Note at this point, they should be set but not dried out.
7. Remove macaroon shells from oven and let them cool on a rack while they are still on the baking tray. While they are cooling you should make the buttercream filling to stick the macaroon shells together!
For the Chocolate Buttercream:
55 grams cocoa powder, sifted
250 grams icing sugar, sifted
125 grams unsalted butter, softened
1. Cream together the butter and icing sugar.
2. Add sifted cocoa powder and mix until you get a smooth buttercream. (we didn't have cocoa powder so used Hot Chocolate powder instead)
3. Fill a cooled macaroon shell with the buttercream and sandwich it with another shell.
