So after a very long break I am back and in a very bloggy mood. This year my new years resolution is to blog more! I have a lot of very exciting things that are just starting and I think it is important to document all of those things!
Chocolate Macaroons with a Butter Cream Filling
- 100g ground almonds
- 150g icing sugar
- 35g cocoa powder
- Put the ground almonds, icing sugar and cocoa powder in a blender and pulse until it is a fine powder.
- Then sift the mixture into a large bowl.
- Gently mix all of the powder mixture into the egg whites. I used a figure of eight motion. You must take care not to over mix the batter.
- Line two baking tray with parchment paper