Perfect Chocolate Macaron's Recipe

“Today I’m sharing two recipes that I think we perfected this year: Yorkshire pudding and a chocolate macaron. I’m keeping words to a minimum, leaving space for the two recipes because each one is world-class in its own right. I’m confident your family and your friends will thank you. We look forward to welcoming you when you visit the school this year.”

Perfect Chocolate Macaron's Recipe

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Ingredients:

Macarons :

• 200g castor sugar

• 75ml water

• 75g egg whites

• 200g icing sugar

• 188g ground almonds

• 16g cocoa powder

• 85g egg whites

 Chocolate butter cream :

• 150g butter

• 220g icing sugar

• 30ml cream

• Cocoa powder to taste

Method:

Ingredients:

Macarons :

• 200g castor sugar

• 75ml water

• 75g egg whites

• 200g icing sugar

• 188g ground almonds

• 16g cocoa powder

• 85g egg whites

 Chocolate butter cream :

• 150g butter

• 220g icing sugar

• 30ml cream

• Cocoa powder to taste

Method:

1. For the macaron, make an Italian meringue by boiling the sugar and water to 118˚C.

2. Place the 75gr egg whites into a stainless steel bowl fitted with the whisk attachment. Whisk the egg whites to stiff peak then slowly add the sugar syrup, while whisking the whole time. Whisk until the mixture is cold.

3. Sift the icing sugar, almond flour (this may need to be pulverised as some almond flours aren’t fine enough) and cocoa powder together into a bowl and add the other 85g of egg whites and colouring.

4. Fold the meringue mixture into the flour mixture to combine well.

5. Pipe the meringue (by holding the nozzle to the greaseproof paper with the piping bag 90% to the greaseproof paper allowing the mixture to form a circle shaped size) onto a lined baking tray and bake at 140˚C for 10-15 minutes or until you can lift the macaron easily off the paper without leaving any traces of the macaron.

6. Allow to cool.

7. For the buttercream, cream the butter and icing sugar until pale yellow and creamy.

8. Add in the cream and the cocoa powder to desired taste and colour.

9. To finish off, pipe the buttercream onto one half of the macaron and place another macaron half on top to sandwich the buttercream.