Gluten Free Chocolate and Vanilla Filled Macaroons
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 1 hr 30 min.
Ready in
Ingredients
for
20
- For the macaroons
- 1 ¾ cups powdered sugar
- ⅘ cup Almond flour
- 3 large egg whites
- 1 pinch salt
- 0.333 cup superfine caster sugar
- Food coloring (pink, green, yellow, blue)
- For the vanilla filling
- 0.333 cup unsalted butter
- 1 ¾ cups powdered sugar
- vanilla extract
- Food coloring (green, pink)
- For the chocolate filling
- 3 ½ ozs plain Dark chocolate (70% cocoa solids, finely chopped)
- ¼ cup cream (38% fat)
How healthy are the main ingredients?
saltPreparation steps
1.
For the macaroons: line 2 large baking trays with non-stick baking paper.
2.
Blend the icing sugar and ground almonds in a food processor until very fine.
3.
Whisk the egg whites with the salt until soft peaks form. Gradually whisk in the caster sugar until the mixture is thick and glossy.
4.
Fold the almond and icing sugar mixture into the meringue and mix well.
5.
Divide the mixture into separate bows and add a few drops of colouring to each bowl.
6.
Spoon (or pipe) the mixture in small rounds onto the baking trays and leave to stand for 15 minutes to form a slight skin.
7.
Heat the oven to 160°C (140° fan) 325°F gas 3.
8.
Bake for about 15 minutes until firm. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.
9.
For the vanilla filling: beat the butter until soft. Sift in the icing sugar and beat until smooth. Beat in the vanilla.
10.
Divide into small bowls and beat in a few drops of green and pink colouring into each bowl.
11.
Spread the desired filling onto 1 half of each macaroon, top with the remaining half and press lightly.
12.
For the chocolate filling: melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool and thicken slightly.
13.
Whisk the cream until thick, then fold into the cool melted chocolate.
14.
Spread the chocolate filling onto 1 half of each macaroon, top with the remaining half and press lightly.
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