Tonka Macarons - Emelia Jackson Recipe

Ingredients:

100g egg whites

90g caster sugar

130g almond meal 

120g icing sugar mixture 

20g cocoa powder

In a food processor, combine the icing sugar, cocoa powder and almond meal together and pulse until fine.

In a stand mixer, begin whisking the egg whites until foaming. Gradually add the caster sugar, a tablespoon at a time, and continue to mix until you have a thick, glossy, french meringue.

Add the dry mix to the french meringue and begin folding through, we are looking for the mix to have a beautiful gloss to it and a ribbony consistency. Transfer to a piping bag with a 1/2cm nozzle.

Line a baking tray with baking paper or a silicon mat, and pipe the macaron into 20c sized pieces, allowing room for them to spread. Tap the baking tray 4-5 times on your bench to release any trapped air bubbles within the shells. 

Allow the macaron shells to sit for a minimum 30 minutes before baking. I’ve baked these in the multifunction oven, at 150C, on the convection setting for 13-15 minutes. Once baked, allow to cool completely on the baking tray otherwise you will tear the bottoms off the shells before filling.