INGREDIENTS: - 1 quality vanilla macarons - 2 tablespoons cocoa powder - 2 tablespoons desiccated coconut FILLING: - 90g white chocolate, chopped - 2 tablespoons thickened cream INSTRUCTIONS: Follow steps 1 - 2 of vanilla macarons, omitting vanilla and adding cocoa with icing sugar. Spoon mixture into a large snaplock bag. Snip 1cm from 1 corner of bag. Pipe 4cm rounds of mixture onto prepared trays, 4cm apart. Sprinkle with coconut. Tap trays on bench to remove air bubbles. Set aside for 1 hour. Make filling - Place chocolate and cream in a microwave-safe bowl. Microwave on high (100%) for 1 minute or until chocolate melts. Stir with a metal spoon to combine. Refrigerate for 10 minutes or until mixture thickens and becomes spreadable. Spread 1/2 teaspoon filling over flat sides of half of macarons. Sandwich with remaining macarons. Set aside until filling sets. Serve. (Source: Australia's Super Food Ideas October 2010)
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