Chocolate Macaron

 

I am actually struggling on whether to post this or not.
Had been baking macarons for week but just felt lazy to post it on blog.
But i knew  Alan from Travellingfoodies had make macarons as this month Aspiring Bakers theme. 
So I must at least post one to show my support. 
This classic round and tempting to eyes cookies always welcome by public.
But i don't have a sweet tooth - honest! I made this all because i have many friends who love this little creature very very much.
They will be very touched and happy if received this as a gift from me.
Ya, I have to admit, they are a fashionable gift to give to someone you care and love.
And because of it's popularity, it is always sell at extremely expensive prices. 
So I always think... if you're going to spend several bucks on a two-bite treat, you might as well make them youeself.
Seriously, with a $10, you can make a couple dozen of your own.  
By following Donna Hay's basic macaron recipe, I had made these ultimate chocolate treat with two chocolate almond meringues stuck together with a luscious chocolate filling... 

Macarons (makes 24):


200g icing sugar

120g almond meal (ground almonds)1 tbsp unsweetened cocoa powder1 tbs caster (superfine) sugar3 eggwhites

Method:

1. Preheat oven to 150 C. Sift the icing sugar, cocoa powder and almond meal into a bowl and mix to combine. Set aside.
2. Place the eggwhites, in an electric mixer and whisk on high 30 seconds. Add the caster sugar and whisk for a further 10 minutes until stiff peaks form and glossy.
3. Fold through the almond meal mixture in 2 bathes until smooth.
4. Place mixture in a piping bag fitted with 1.5cm plain nozzle and pipe 4cm rounds onto baking trays lined with non-stick baking paper.
5. Lightly tap the trays. This will help to remove any air bubbles from the mixture and ensure a smooth macaron.
6. Allow to stand for 20 minutes  until a “skin” forms on top of the macarons. Use  your finger to touch the top of the macarons. It should be dry and does not stick to your finger.
7. Reduce temperature to 130 C and bake macarons for 17-18 minutes. Allow to cool completely on the trays. 
8. Shells should be smooth and shiny with the characteristic "foot" orr ridge underneath.
9. Pipe the chocolate filling onto the cooled macarons and sandwich the remaining macarons.

Chocolate Filling: 130g dark chocolate, cut into pieces, 40g double cream,85g unsalted butter.

Melt the chocolate in a double boiler and stir in the double cream and butter. Mix well then cool before piping

＊＊ I'm submitting this post toAspiring Bakers #17 - March Macaron Madness! (Mar 2012）