...About Chocolate Macaroon Recipe

I know it's been a long while since I've posted the strawberry macaroon recipe, but I thought I might as well put up all the recipes. That way, if I lose the hard copy, I'd still have it here. Here goes.

Ingredients:
Sugar 125g
Egg whites 3(90g) Aged for 3 days
Ground Almonds 125g
Icing Sugar 125g
Cocoa Powder 25g

Method:
1.Pulse the almond powder, icing sugar and cocoa powder in a food processor until fine powder and equally mixed.
2. Place egg whites in a bowl and beat until soft peaks.
3. Add caster sugar to egg whites and beat until all sugar is dissolved and hard peaks forms.
4. Using a spatula,fold the dry ingredients into the egg whites until completely incorporated. (fold in half of the dry ingredients first for a more even mix, then add on the remaining half). Do not overmix, or the batter will be too runny.
5. Line 2 baking trays with parchment paper. (DO NOT use grease proof paper).
6. Fill a piping bag with the batter. Pipe the mixture to about the size of a 50 cent coin. (make sure to leave enough gap in between each mound)
7. Once done piping, bang the tray on the table to flatten the mounds slightly and remove air bubbles.
8. Allow to dry for 20-30 minutes, until dry to the touch.
9. Bake it at 160 degrees Celsius for 12 to 14 minutes.
10. Remove from oven, let it cool a little. Remove for paper onto a rack to cool.
11. Pair up the macaroons and fill with strawberry jam.
12. Store in an airtight container, best consumed after 2 days.

If you do try it out, tell me out it turns out. Happy Baking!

Chocolate ganache recipe will be up next.

Click here for Strawberry Macaroon Recipe