Chocolate and Vanilla Macaroons

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We recently got back from our first little family holiday to Paris and one of the highlights was selecting and enjoying some macaroons with our Little Button. She was adamant she wanted the brown one.

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I wanted to continue the holiday feeling by trying to recreate those Parisian treats. This book had the perfect recipe for these chocolate and vanilla ones.

To make 15 macaroons:

For the shells:

  • Egg whites from 2 large eggs
  • 60g ground almond
  • 110g icing sugar
  • 25g cocoa powder

For the chocolate ganache:

  • 175g dark chocolate
  • 300ml whipping cream

1. Begin by making the ganache. Break the chocolate into chunks and melt over a pan of simmering water. Pour the cream in and mix together. Remove from the heat and leave to cool.

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2. To make the shells, heat your oven to 150 degrees. Grind the almonds and icing sugar together and strain the mixture over a baking sheet. Cook for 7 minutes and leave to cool.

3. Beat the egg whites into peaks with a hand mixer. When the mixture stiffens, add the icing sugar and continue to beat. Add the cocoa powder to mix until combined. Fold in the almond sugar mixture.

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4. On greaseproof paper, draw 4.5cm circles then fill a piping bag with the mix and pipe into the circles. Leave for an hour in a dry place until the tops have formed crusts.

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5. Bake for 10-12 minutes and leave to cool.

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6. To assemble, spread the ganache onto one of the macaroons and sandwich another one on top.

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So mine didn’t quite turn out as delicate and uniform as the ones in the patisseries of Paris but they certainly were de-lic-ious (according to my Little Button!)

~ Laura xx ~