Spiced chocolate and almond macaroons
- 2 extra-large egg whites (together these must weigh 60g)
- 50ml castor sugar
- 110g icing sugar
- 50g ground almonds
- 20ml (4 tsp) cocoa powder, sifted
- 2,5ml (½ tsp) Chinese five-spice powder
- 125ml (½ cup) fresh cream
- 200g white chocolate, finely chopped
- 1,5ml (¼ tsp) Chinese five-spice powder
Preheat the oven to 170°C. Line a baking tray with non-stick baking paper.
Beat the egg whites and castor sugar in an electric mixer on high speed, using the whisk attachment, until firm but not dry.
Add the remaining ingredients and mix by hand until you have a smooth, glossy paste.
Place the mixture in a piping bag fitted with a small plain nozzle and pipe coin-sized discs onto the baking paper. Allow to stand for 15 minutes.
Bake until the macaroons just begin to lift off the paper, about 12 minutes. They should still have a slightly soft and chewy centre. Remove from the oven and set aside to cool.
For the filling, heat the cream to a gentle boil and add the chocolate. Stir until the chocolate melts Remove from the heat, add the five-spice powder and allow to cool.
Place the filling in a piping bag fitted with a small plain tube. Pipe a small dot of filling onto the flat bottom of one macaroon and sandwich with another macaroon. Allow the filling to set before packaging.