Chocolate Macaron Sandwich

CHOCOLATE MACARON

STEP 1

In a bowl rub together the icing sugar (1), almond meal and cocoa powder to a fine crumb. 

STEP 2

In a mixer, whisk the egg whites with the castor sugar on top speed to a stiff peak. 

STEP 3

Gradually add the icing sugar (2) in small doses whilst mixing until all the icing sugar has gone in. Continue to mix the meringue to stiff peaks. 

STEP 4

Remove meringue mixture from the machine and fold in the almond and icing sugar mix and combine well. Continue to mix by hand with a spatula until the mixture slightly runs back into itself. 

STEP 5

Using piping bag, pipe drops of 5cm diameter, spaced 4cm apart from one another on a baking tray lined with baking paper. 

STEP 6

Pre heat oven to 170℃ and place the tray of macarons inside, turn the heat down to 150℃ and bake for approximately 13 minutes. 

CUSTARD CREAM

STEP 1

Add water and RAP Instant Custard Mix to mixing bowl. 

STEP 2

Blend on low speed 1 minute and scrape down. 

STEP 3

With a whisk, mix for 5 minutes on top speed. 

STEP 4

Lastly, stream in the melted chocolate on low speed and mix until combined. 

STEP 5

Leave to stand for 5 minutes before use. 

ASSEMBLY

STEP 1

Fold the whipped cream into the custard and pipe mixture in between 2 macaron halves with a plain tip piping nozzle. 

STEP 2

Place chocolate shavings on the chocolate cream and dust with cocoa powder.