I came to wish you all a wonderful happy new year 2015! This year has been challenging and wonderful at the same time for my family and me. I look forward to new challenges, and as always, delicious and nourishing foods to feed my loved ones.
Do you know a better way to begin the New Year than enjoying a warm cup of tea with some chocolate macarons?
Warm and best wishes for a great 2015!
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- 110 g/2/3 cup ground almonds
- 225 g/2 cups confectioner’s sugar
- 25 g/3 ½ tbsp unsweetened cocoa powder
- 120 g/½ cup egg whites
- (the whites of about 4 eggs)
- 50 g/¼ cup granulated sugar
- 1 tbsp chocolate sprinkle
- For the ganache:
- 30 g (about 30 ml)/
- 2 tbsp heavy cream
- 125 g (about 125 ml)/
- ½ cup whole milk
- 125 g/4 ½ oz chocolate
- (preferably 53% cocoa
- Blend the ground almonds, confectioner’s sugar, and cocoa powder for some 2 minutes on high speed to a very ﬁne powder. Spread the mixture out evenly over a baking sheet lined with baking paper. “Heat in the oven for 5 minutes.Sift the mixture.Break the eggs (they should be at room temperature) and separate 120 g/½ cup of egg whites. Beat the egg whites on the highest speed until they become foamy. Add the granulated sugar a little at a time, while beating constantly. Continue to beat the egg whites for about 3 minutes to form stiff peaks. Pour the ground almond and cocoa mixture over the egg whites. Use the silicone spatula to fold in
- the ground almond and cocoa mixture. The batter should be smooth and shiny, but not runny. Fill a pastry bag with the batter. Pipe evenly sized cookies over the two sheets lined with baking paper. Let the cookies crust at room temperature until the batter no longer sticks to your ﬁnger. Place the sheets in the oven and bake for 12 minutes, rotating them halfway through. Take the cookies out of the oven and let them cool.