- 100g icing sugar
- 50g ground almonds
- 25g cocoa powder
- 3 egg whites
- 50g caster sugar
cocoa macaroons
michelle taylor
12th January 2011
cocoa macaroons
one recipe which i use from book, the sweet life in paris
Ingredients
Method
blitz icing sugar, almonds and cocoa powder until no lumps
beat egg whites until soft peak and slowly add caster sugar until stiff
fold in the dry goods in three batches
place into pipe bag and pipe small circles onto greasproof paper with aboth same size gap as what you have piped.
gently tap the tray to settle mix leave in dry area to form a skin on the macaroons
bake at 180oc for around 15 minutes
remove and store.
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