½ cup(s), sifted, (80g)
½ cup(s), sifted, (60g)
1 medium, at room temperature
low fat chocolate mousse
½ tub(s), (62.5g)
1 tbs, extra, for dusting
- Line 1 large, oiled baking tray with baking paper.
- Combine icing sugar, almond meal and cocoa in a medium bowl. Using electric beaters, beat egg white in a small, clean, dry bowl until soft peaks form. Gradually add caster sugar, 1 teaspoon at a time, beating well after each addition until dissolved. Fold meringue into almond mixture until just combined.
- Spoon macaron mixture into a snap-lock plastic bag. Cut 1cm from the corner and pipe twelve 3cm-wide circles, 3cm apart, onto prepared tray. Preheat oven to 200°C. Set macarons aside for 30–40 minutes or until a skin forms on top.
- Bake macarons for 10–12 minutes or until just crisp. Cool on tray. Just before serving, sandwich with spoonfuls of chocolate Mousse and dust with extra cocoa powder.