Food DIY: Choco-Macaroons

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You’ll need:

• 110g icing sugar
• 60g ground almonds
• 2 egg whites
• 40g caster sugar
• metallic food paint
• parchment paper, circles drawn on
• dark chocolate ganache mix
• tools, pictured

1. Whisk egg whites until firm; add caster sugar and further whisk into stiff peaks. Fold in sifted icing sugar and almonds.

2. Add food colouring to achieve your desired shade. Use a few colours, to show your palette’s range.

3. Pipe onto circles, leave for 15mins; bake in a preheated oven (180°C) for 10-15 minutes: then cool on a rack.

4. Spread warmed dark chocolate ganache on the underside of half the circles, then add a top to each.

5. Use a metallic food paint, in your chosen accent shade, to create a light stroke atop each macaroon.

Jette Virdi @JetteVirdi

Photography: Joanne Murphy

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