Watch the step-by-step video to bake these scrumptious Cashew Coconut Choc Macarons .
How many Cadbury Cashew Coconut Choc Macarons does it take to make you say ‘mmm’? Just one (Although you definitely won’t stop there)
- Preheat oven to 150ºC. Line two baking sheets with parchment paper and have a pastry bag with a plain tip (1cm) ready.
- Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor. Then sift the mixture into a large bowl and discard the larger lumps. Sift the flour twice more.
- Using a mixer beat the egg whites until you get stiff peaks. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes. Pour in the vanilla essence while beating.
- Fold the dry ingredients, in two batches, into the beaten egg whites with a rubber spatula.
- When the mixture is smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag.
- Pipe the batter on the greased, lined baking sheets in 2 cm circles evenly spaced 2.5cm apart.
- Rap the baking sheet a few times firmly on the counter top to flatten the macarons, and remove air bubbles.
- Allow the macarons to sit for 20 to 30 minutes until a “skin” forms and they are no longer wet when lightly touched.
- Bake them for 10-15 minutes. Let cool completely then remove from baking sheet.
- Melt the chocolate over a double boiler or in the microwave.
- Stir together with the cream and transfer to a blender. Blend until smooth.
- Add the vanilla and salt and blend for a few more minutes. Allow to cool in the fridge for 15 minutes before use.