|225 g||icing sugar|
|130 g||almonds — ground|
|3||eggs — white|
|60 g||castor sugar|
|Robertson's food colouring — red|
|90 g||dark chocolate — chopped|
|50 ml||yoghurt — Greek|
Preheat the oven to 120ºC. Line a baking sheet with baking paper and grease with non-stick spray. Dust with cornflour.
Sift together the icing sugar and ground almonds 3 times.
In a separate bowl whisk the egg whites until soft peaks form. Spoon in the castor sugar, whisking until the mixture becomes thick, white and glossy.
Add the food colouring and blend. Fold in the almond mixture a spoonful at a time.
Put the mixture into a piping bag with a round nozzle and pipe 2 – to 3 cm circles on the baking sheet (don’t twirl the nozzle). Rapidly lift the nozzle so it doesn’t make a point.
Leave the macarons for 20 minutes or until they’ve formed a skin on the surface.
Bake for 20 minutes or until the macarons can be lifted with a palette knife. Leave to cool on the sheet.
Melt the chocolate in the microwave. Stir every 15 seconds. Stir in the yoghurt and let the mixture cool until thick (pop in the fridge if you are in a hurry).
Sandwich the macarons with the ganache. Leave until firm before serving.
Reprinted with permission of I Love Cooking. To see more
recipes, click here.
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