A number of Athos Chefs recommend BBC Good Food as a recipe resource. This chocolate macaroon recipe comes from there – it’s simple and it’s a goodie! Chocolate Macaroons are perfect as an accompaniment for that cup of frothy hot chocolate or a rich little espresso…
- •125g icing sugar
- •1 tbsp cocoa
- •100g ground almonds
- •2 medium egg whites
- For the filling
- •50g milk or dark chocolate, chopped
- •2 tsp skimmed milk, warmed a little
•Heat oven to 180C/ 160C fan/gas 4. Line a large baking sheet with baking paper. Sift the icing sugar and cocoa into a bowl, then stir in the ground almonds. Whisk the egg whites until stiff, then fold them into the dry ingredients.
•Fill an icing bag fitted with a plain nozzle with the mixture (or put in a large food bag and snip off the corner). Pipe 24 small blobs, about 3cm across, onto the baking sheet, leaving a little space between each. Smooth the surface with a wet finger, then leave for 15 mins to dry out. Bake for 15-20 mins until macaroons feel firm to the touch and peel easily off the paper. Cool on the paper, then peel off and store in a tin for up to 1 week.
•To make the filling, put chocolate into a heatproof bowl and gently melt over a pan of barely simmering water. Stir in the warm milk until smooth. Leave to cool and thicken a little, then use to sandwich the macaroons together.