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Choc-orange macarons
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Decadent 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, sifted
  • 40.00 ml finely grated orange rind
  • 90g dark chocolate, chopped
  • 40.40 gm thickened cream
  • 21.00 gm orange juice
Instructions:
  • Prepare 3 large baking trays by greasing them and then lining them with baking paper. Next, in a bowl, sift together almond meal, cocoa, and icing sugar.
  • With an electric mixer, whip egg whites in a bowl until soft peaks form. Gradually incorporate sugar, beating until dissolved. Stir in orange rind until combined. Gently fold in half of the almond mixture until just incorporated. Follow by folding in remaining mixture until glossy (mixture may break down slightly). Transfer mixture into a large snaplock bag. Cut off 1 cm from 1 corner. Pipe 4 cm rounds onto prepared trays, spacing them 3 cm apart. Tap trays on the counter to release air bubbles. Let sit for 1 hour.
  • Preheat the 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. Allow them to cool on the tray, then transfer them carefully to a wire rack.
  • Create the filling by combining chocolate and cream in a microwave-safe bowl. Microwave on high for 1 minute or until the chocolate melts. Stir well with a metal spoon, then mix in the orange juice. Chill in the refrigerator for 10 minutes until the mixture thickens. Spread 1/2 teaspoon of the filling over half of the macarons, then sandwich them with the remaining ones. Let the filling set before serving.

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