These are very hard to resist. I make them in small batches to help. A friend requested the recipe so here's how I make it...
The Chocolate Macarons:
75g Egg white
20g Caster sugar
135g Icing sugar
5g Cocoa powder
Prepare two baking tray with grease proof paper.
You do have to be exact with the measurements. I always find I have a better macaron when I have time to make them by myself without interruption however, my girls do love joining in when I cook so that's not always possible.
First whisk up the Egg Whites so they are stiff to the point that you should be able to tip the bowl upside down and it won't fall out - be careful when trying this ;)
Gradually, while whisking add the caster sugar, it should look glossy when you've finished.
In another bowl sieve the icing sugar, Cocoa and almonds. Stir gentle until it's all mixed together and stir in the egg whites - you do not need to fold at this stage.
With a spatula work the mixture back and forth to push all the air back out of the mixture. (If anyone knows why I do this please let me know, but it's the only way this recipe works so I go with it).
Pipe the mixture into small circles on the baking trays. about 3cm wide for medium size to give you an idea. When you've done this set your oven to 160 degrees C.
Strangely after 30 minutes they will go hard, they will set and that means they're doing well, so smile! If not go with it they'll still taste nice you'll just have to try again another day for perfection.
Cook them for 10 - 12 minutes and bring out of the oven and allow to cool. Now for the filling!
The Coffee filling:
80ml full fat milk
2 teaspoons of coffee (1 if you don't want it to be too strong)
10g custard powder
First heat the milk coffee and sugar together in the pan. In another bowl mix the egg and custard powder.
Take the milk off the heat, stir the egg and custard powder mixture into the warm milk. Put back onto a low heat until the mixture thickens up.
Allow to cool (Use cling film to cover it to stop it from forming a skin). Cream the butter and add it to the cooled down mixture in the pan. Get another piping bag and pipe a into the centre of the macarons; you want it so that you can see it round the edges but so it doesn't ooze out too much at the sides.
Now for the hardest bit. Put it in the fridge for 24 hours! I defy you not to eat one about an hour! It will taste better the next day however. Well, that's how I make my yummy french macarons, hope it works for you.
You can freeze these for up to 3 months in the freezer and no more than 1 week in the fridge (they'll be lucky to last 3 days and that's with one person having access to the fridge).
They do make lovely gifts. You could decorate by piping chocolate or sprinkling gold if you feel extravagant. I like them as they are though.