Chocolate Macaroon

Ingredients:

      37g Ground Almond

      3g Cocoa powder

      40g Icing sugar (A)

      30g Egg white

      40g Icing sugar (B)

Chocolate Fillings:

1 tablespoon of whipping cream (heat it in microwave for about 30 secs), then add semi sweet chocolate chips (about 3-4 tablespoons). I don't have the exact measurement for this. If you think it's too thick, you may add more whipping cream, or vice versa. Make sure the mixture is not too dilute, and not too viscous, so that you can pipe it easily later.

Procedures:

1. Sieve and mix ground almond, cocoa powder, and icing sugar (A). Put aside.

2. Beat egg white with icing sugar (B) until stiff. Then fold in the ground almond mixture (don't mix all powder one at a time, divide in to 3-4 mixtures).

3. Using piping bag with a 1 cm nozzle, fill with macaron mixture. Pipe on a baking sheet placed on a baking pan. Tap the baking pan few times to break any air bubbles, then leave it to dry for about 1 hour. The surface of the macaron will become smooth and shiny.

4. Preheat oven at 160 degree Celsius for 15 mins, then turn the temperature down to 150 degree C, bake the macaron for 3 mins, then turn the temp. down to 125 degree C and bake for 3-5 mins. You would see that the macarons will start to form skirt (foot), then turn the temperature down to 100 degree C and bake for another 5 mins.

5. Take out from oven, and turn the macaron shell so that the flat surface is facing up, then pipe the filling on top, and sandwich it with another shell. 

6. You may eat it directly or store them in an air tight container and keep it in the refrigerator.