Macaroons

These are great, you can do them in whatever colour you like, mix it up. You could serve these after a dinner as a petit-four or as something you produce to show off a bit. Either way you should give it ago they are great! once they are done you can leave them in the fridge even put them in the freezer, just allow them to thaw out a little before serving.

This recipe makes 15 portions.

100g Icing Sugar
56g Ground Almonds (*Blitz to a powder for smooth finished texture)
26g Cocoa Powder*
2 Egg Whites
5 Tsp Castor Sugar

Method:

1. Pre-heat the oven to 150/gas mark 3
2. Sieve the icing sugar, ground almonds and cocoa powder into a bowl.
3. Whisk the castor sugar and egg whites to stiff peaks. it is to this you add the colouring.
4. Using a piping bag and a small nozzle, pipe out circles about 1 inch in diameter. 
5. Pipe onto a tray lined with grease-proof paper.
6. Leave to rest on the tray for 25 minutes or until a skin develops.
7. Bake for 8 minutes until firm. They should also have risen in the oven.
8. To check they are cooked leave to cool for a few minutes then break in half the inside should be chewy and the outside crunchy.

*Optional

Filling:

125ml Double Cream/ Single Cream
120g Chocolate
15g Butter

Method:

1. Melt the butter and the chocolate together.
2. Allow to cool.
3. Whip the cream til its stiff but not over-whipped! if you do over-whip your cream you can add some un-whipped  cream to it and fold it in.
4. Fold the chocolate mix into the cream and using a piping bag pipe some onto one side of the macaroon and sandwich with another macaroon - like Oreos. Kind of!