If you know me, you know I really like baking cakes and other scrumptious things and you've probably had the privilege, well I'd call it a privilege you might disagree, to try some of my baking so I thought I'd do a blog posts that slightly different to my others and do a baking post. One of the main reasons I love France so much is because they sell Macaroons, everywhere! Pistachio and chocolate macaroons are my personal favourite but lets be honest I wouldn't turn any down. I've never made macaroons before so this was a first for me but I thought I'd try it out and I'd say it went quite well.

 

I brought an 'Easy Macaroon Kit' which included a macaroon sheet and an icing bag, from Poundland and it was perfect, who said you need to spend lots of money on baking equipment. Honestly, if you need any baking equipment and don't want to spend a fortune take a lot at Jane Asher's range in Poundland, it's obviously only £1 each item and it's super good quality.

Here's a list of ingredients and equipment you will need:
- two mixing bowls
- electric whisk
- measuring scales
- spatula
- small pot (for egg yolks)
- tall glass
- tray
- saucepan and bowl
For Macaroons:
- 4 large egg whites
- 75g caster sugar
- 200g icing sugar
- 100g ground almonds
- 25g cocoa powder
For Filling:
- 200g dark chocolate chips
- 70ml of cream
 or one tub of chocolate frosting (which you can also get from the same range at Poundland)

This recipe made 20 macaroons.

I'm going to try and write this method as simple as I can so it's hopefully easy to follow.
1) Preheat oven to 160oC (145oC for fan ovens, 325oF, Gas Mark 3)
2) Place macaroon sheet on a baking tray and set aside
3) Sieve together the ground almonds, icing sugar and cocoa powder. Do this twice to ensure a smooth mixture and throw away any lumps. Set aside.
4) In a new bowl beat, using an electric mixer, the egg whites and caster sugar.
 *TIP* to separate the egg whites from the yolk, gently tap the shell on the side of a bowl and carefully separate the egg shell in to two half making sure the yolk is solid in one half (make sure you do this over the bowl so you catch any escaping egg whites) then gently pour the yolk from one half to the other repeating until all the egg white is in the bowl and you are just left with the yolk in the shell.
It took me about 15 minutes to get the mixture to be the consistency that is required. The mixture should be very stiff and you should be able to turn the bowl upside down and no mixture should fall out.
5) Fold the almond mixture you set aside earlier into the egg whites mixture using a spatula. You should work quickly but avoid stirring the mixture. The mixture should be smooth but not runny.
6) Spoon the mixture into a large piping bag.

*TIP* place the piping bag into a tall glass and fold the bag over the glass edge (like in the picture below) this will make it a lot easier to fill the bag.  

7) Pipe the mixture onto the macaroon sheet, under-filling the shapes slightly as the mixture will spread.
8) Once all the shapes are filled, pick up the baking tray and rap it on the side firmly a couple times, this will hopefully prevent any cracking to the surface.
9) Bake in the oven for 20 minutes, after this time, take them out of the oven and gently lift the edge of one of the macaroons - if the mix is still too soft inside place back in the oven for another 5 - 10 minutes (I had to put mine back in for about 8 more minutes)
10) Make sure you allow to cool completely before attempting to remove them from the sheet.
11) When I made them I just used the pre-made tub of frosting, if like me you do this, all you need to do is mix the frosting with a fork until soft enough to pipe and then place it in a piping bag and pipe swirls onto each macaroon and then sandwich two together.
If you are going to use the chocolate chips and cream you need to place the chocolate chips into a bowl and then set aside for a moment. Then place the cream into a saucepan and bring to the boil and then poor over the chocolate, let it stand for one minute and then stir. If the chocolate doesn't melt enough, place into the microwave for 20 seconds and stir. repeat until smooth. Once the mixture is smooth enough, place into a piping bag and pipe swirls onto each macaroon and then sandwich two together.
12) Eat.