- 300g icing sugar
- 300g ground almonds
- 40g cocoa
- 5 eggwhites
- Pinch of cream of tartar
- 75g caster sugar (1/3 cup)
2. Whisk eggwhites until foamy. Add the pinch of cream of tartar and whisk until soft peaks form.
3. Add sugar, 1 spoon at a time, and whisk until dissolved. Stir egg white into almond mixture (mixture will be stiff). Don't be gentle here; the more your egg whites collapse the better. If they are too airy, your macarons will be dull and have a pitted texture after they are baked.
et meringues aside, uncovered, on trays for 1 hour. Preheat oven to 200°C towards the end of this time.
For the ganache, slowly heat the cream and chocolate pieces, stirring occasionally until a smooth mixture is formed. Allow the mixture to cool, and spread onto the bottom the now cooled macarons. Join the halves together to form your biscuits.