Coconut macarons with chocolate cream
½ cup(s), (80g), sifted
¼ cup(s), (30g), sifted
1 tsp, (coconut)
reduced fat oil spread
2 tbs, extra
- Preheat oven to 200°C or 180°C fan-forced. Lightly spray 2 baking trays with oil and line with baking paper. Combine icing sugar and almond meal in a medium bowl.
- Beat egg white in a clean, dry bowl with an electric mixer until soft peaks form. Gradually add sugar, beating well until sugar dissolves. Beat in essence. Gently fold meringue into almond mixture until combined.
- Spoon mixture into a piping bag fitted with a 1cm plain nozzle. Pipe 24 x 5cm wide circles, about 3cm apart, onto prepared trays. Stand macarons, uncovered, for 30 minutes or until they feel dry when lightly touched. Reduce oven to 150°C or 130°C fanforced and bake for 12–15 minutes or until just crisp. Allow to cool on trays.
- Meanwhile, beat spread, extra icing sugar and cocoa powder in a bowl with an electric mixer until pale and creamy. Sandwich macarons with chocolate cream and serve.