They are cute, and delicious!
But we have found an awesome box recipe, that makes baking these beauties fun and simple.
Preheat oven to 160 degrees (140 degrees fan forced) Trim Baking paper to fit baking trays. Using the ring provided in packet, trace inner circles on the back of the baking paper, leaving 2 cm gap between each
Start slowly, whip meringue mix and water in a small bowl with an electric mixer, until it begins to thicken. Increase to maximum speed for 4 minutes or until very stiff. Add almond base and combine thoroughly with a spatula. Using the electric mixer, pulse for a second then check beaters. Batter should slide very slowly off the beaters. Only pulse again if still too thick.
Gently fold batter until uniform then transfer mix to piping bag, cut off the tip and pipe onto baking paper. Makes at least 40 shells.
Bake trays one at a time for 14-18 minutes. Macarons are done when the ‘feet’ have just set. Cool for 2 minutes on baking tray then slide baking paper onto the bench to cool completely. Carefully peel off shells and sort the best 30 shells into matching pairs.
Fill and Assemble
Add the cream and chocolate to a microwave safe bowl and heat for 25 seconds on high. Stir until smooth then set aside to cool until pipeble. Transfer mix to remaining piping bag. Pipe onto one macaron shell and sandwich together.
– Jecca xoxo