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Choc-coconut macarons
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Buttery and tender treat perfect for tea time!
Ingredients:
  • 125.00 gm almond meal (ground almonds)
  • 225.00 gm pure icing sugar
  • 4 eggwhites
  • 53.75 gm caster sugar
  • 20.00 gm cocoa powder
  • 13.60 gm desiccated coconut
  • 90g white chocolate, chopped
  • 40.40 gm thickened cream
Instructions:
  • Prepare 3 large baking trays by greasing them and lining them with baking paper. Combine almond meal, cocoa, and icing sugar in a bowl, sifting them together.
  • With an electric mixer, whip egg whites in a bowl until soft peaks form. Slowly add sugar and continue beating until dissolved. Mix until just combined. Gently fold in half of the almond mixture until just combined, then fold in the rest until the mixture is smooth and glossy (it's okay if it breaks down slightly).
  • Transfer the mixture into a sturdy zip-top bag. Cut a small corner of the bag to create a piping tip. Pipe 4cm rounds of the mixture onto baking trays, making sure they are 4cm apart. Sprinkle coconut over the rounds. Gently tap the trays on the counter to get rid of any air bubbles. Let them sit undisturbed for 1 hour.
  • Preheat your oven to 130°C/110°C fan-forced. Bake one tray of macarons at a time for 18 to 20 minutes until the tops are firm. Let them cool on the trays, then transfer to a wire rack.
  • Prepare filling: Combine chocolate and cream in a microwave-safe bowl. Microwave until chocolate melts, stirring with a metal spoon. Chill for 10 minutes until thickened and spreadable.
  • Spread a generous 1/2 teaspoon of filling on one half of the macarons, then gently press the remaining macarons on top to create delicious sandwiches. Allow the filling to set before serving and enjoying.

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