Chocolate Macarons

Chocolate Macarons
(Recipe adapted & modified from Carol)

Ingredients
45g egg whites
50g castor sugar
65g almond meal
60g icing sugar
1 Tbsp cocoa powder

Method

1. Sift almond meal, icing sugar & cocoa powder together.
2. Whisk egg whites until foamy, add in half of the castor sugar & whisk until soft peaks forms. Add in remaining castor sugar & whisk until the egg white mixture becomes shiny & stiff peaks.
3. Fold in the dry ingredients into the egg whites batter until just combined.
4. Pipe the batter into whatever size & shape you wished.
5. Rap the baking tray hard, a few times on the floor to spread the batter slightly.
6. Set it aside for the shells' surface to dry up.
7. Preheat oven to 200C, slide the tray of dried macarons into the oven, off the heat immediately & keep the oven door ajar with a thick glove placed in between, for 6mins.
8. Once the 6mins is up, close the oven door . Bake the macarons at 140C for 10mins & lower the heat to 100C & bake for 15mins again.
9. Remove from oven & let it cool completely before removing from the parchment paper.

 

 

*Chocolate Macarons ~ Chocloate filling with dried Cranberry*

I am submitting this post to Aspiring Bakers #17: March Macaron Madness (March 2012) hosted by Alan of travellingfoodies