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Choc-honey macarons
Choc-honey macarons
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Delicate and irresistible 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
  • 1 tsp vanilla bean paste
  • 90g dark chocolate, chopped
  • 40.40 gm thickened cream
  • 28.60 gm honey
Instructions:
  • Prepare 3 large baking trays by greasing and lining them with baking paper. Combine almond meal and icing sugar in a bowl by sifting them together.
  • Utilizing an electric mixer, whisk egg whites in a bowl until soft peaks are achieved. Slowly incorporate sugar, beating until it dissolves. Then, mix in vanilla until just combined. Gently fold in half of the almond mixture until just combined. Fold in the remaining mixture until fully combined and glossy (expect a slight breakdown in texture).
  • Transfer the mixture into a large resealable bag. Cut off a 1cm corner. Squeeze out 4cm rounds onto lined trays, leaving 3cm of space between each one. Gently tap the trays on the counter to release any air bubbles. Let them rest for 1 hour.
  • Preheat the oven to 130°C/110°C fan-forced. Bake the macarons one tray at a time for 18 to 20 minutes until the tops are firm. After baking, let them cool on the trays before carefully transferring them to a wire rack.
  • Prepare the filling: Combine chocolate, cream, and honey in a microwave-safe bowl. Microwave on high for 1 minute until chocolate is melted. Stir with a metal spoon until smooth. Chill for 10 minutes until thickened and easily spreadable.
  • Spread a generous amount of the delicious filling onto half of the macarons, then gently place the remaining macarons on top to create delightful sandwich cookies. Let them sit for a bit until the filling firms up, then be ready to savor these tasty treats. Enjoy!

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