250g icing sugar
125g ground almonds
25g cocoa powder
4 large egg whites
25g caster sugar
for the ganache filling
90ml (6tbsp) double cream
150g plain chocolate, chopped
45g (3 tbsp) unsalted butter
- Pre-heat oven 180*C/gas mark 4 line your baking sheets (I used whoopie pie tins….see pictures)
- Sift icing sugar, ground almonds, and cocoa powder.
- Whisk the egg whites until half-stiff, then sprinkle over the caster sugar and continue whisking until stiff, but not dry.
- Gradually fold in the sifted ingredients
|trying to get them out of the pan...|
|all the macaroons smooshed in a ziploc container|
|I scraped up my pan... oops.|