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This Macaroons recipe is care of YOU Magazine: Feeding heart and soul, 9 Feb 2012 (which they adapted from Master Chef Australia). It is so delicious and well worth the effort.

Macaroons An old classic Recipe

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Recipe by I Love Cooking Course: Baking Sweet TreatsCuisine: ItalianDifficulty: moderate
Servings

40

servings
Prep time

1

hour 
Cooking time

20

minutes

This Macaroons recipe is care of YOU Magazine: Feeding heart and soul, 9 Feb 2012 (which they adapted from Master Chef Australia). It is so delicious and well worth the effort.

Ingredients

  • 225 g icing sugar

  • 130 g ground almonds, blitzed in a food processor until finer

  • 3 Nulaid egg whites

  • 60 g castor sugar

  • a few drops red food coloring

  • 100 g white chocolate, broken into squares (or 90 g dark chocolate)

  • 30 ml Greek yoghurt (use 50 ml if you use dark chocolate)

Directions

  • Preheat the oven to 120C. Line a baking sheet with baking paper and grease with non-stick spray. Dust with cornflour.
  • For the macaroons, sift together the icing sugar and ground almonds 3 times. In a separate bowl whisk the Nulaid egg whites until soft peaks form. Spoon in the castor sugar, whisking until the mixture becomes thick, white and glossy. Add the food coloring 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 macaroons for 20 minutes or until they’ve formed a skin on the surface. Bake for 20 minutes or until the macaroons can be lifted with a palette knife. Leave to cool on the sheet.
  • To make the ganache, melt the chocolate in the microwave. Stir every 15 seconds. Stir in the yoghurt and let the mixture cool until thick in the fridge if you are in a hurry. Sandwich the macaroons with the ganache. Leave until firm before serving.

Chef’s Hint

  • If you don’t like the tartness of Greek yoghurt, rather use cream for the ganache.
  • *Nulaid eggs are farm fresh and grain fed and their range includes free-range and canola eggs

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