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Cover: Loco for cocoa

15Jul 12

Little Chocolate Macaroons

Little Chocolate MacaroonsMelty and crispy… what a combination!

These little chocolate macaroons get baked in our house every so often.  Sometimes we devour the lot in one go, and sometimes I manage to save some in an airtight container to share with friends on coffee mornings – which is usually the motive for making them in the first place.  They are a perfect coffee compliment, and they contain a chocolate-coated coffee bean in the centre.

These chocolate macaroons are crunchy on the outside and moist on the inside.  Your friends will be delighted to share them with you.  If you can’t find the coated coffee beans, use a whole blanched almond as a substitute.

For an evening variation for the grown-ups, serve a couple of macaroons in a pretty bowl, drizzled over with almond liqueur or the Italian liqueur Disaronno; or spoon a little liqueur cream onto the side.  Here’s another idea; simply serve with a liqueur coffee after a special meal. (Another fantastic cookie to go with coffee is this Italian biscotti di prato.)

Ingredients:

  • 50g good quality dark chocolate, grated
  • 100g caster sugar
  • 2 egg whites
  • 130g ground almonds
  • Small bag of chocolate-coated coffee beans

Preparation Guidelines:

  1. Preheat the oven to 180ºC and line a baking tray with grease-proof baking paper.
  2. Beat the egg whites in a bowl until they are stiff, and then gradually whisk in the sugar.  You are aiming for a thick and glossy consistency.  Work in the ground almonds nice and gently, along with the grated chocolate.
  3. Spoon the mixture into a large piping bag, and using a large, plain nozzle, pipe the mix onto the prepared baking tray in small circles of 4 cm diameter.  If you don’t have piping equipment, you can use a teaspoon to create the macaroon shapes.
  4. Insert 1 chocolate-coated coffee bean into the middle of each macaroon, just below the surface.  Place the tray into the oven and bake for around 15 minutes, when the biscuits should be just firm and slightly risen.  Let the macaroons cool down on the baking paper before tucking in.

Time: 15 minutes to prepare, 15 minutes to cook

Cocoa Treats: 24

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3 comments

  1. This is an interesting twist on the classic French macaroons.

    Reply
  2. Yes! They both sound pretty scrumptious.

    Reply
  3. Yes, I agree, and very tasty!!!

    Reply

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