Kevin的小廚房

Step1

Preheat oven to 200℃/200℃, line oven trays with baking paper.

Step2

Beat egg whites in a small bowl with electric mixer until soft peaks form, Add superfine sugar, beat for approximately 10 minutes until sugar dissolves, test by rubbing a little between thumb and finger if not grainy the sugar is dissolved.

Step3

Transfer mixture to a large bowl, fold in sifted Almond flour, confectioner’s sugar, and cocoa powder in two batches, stirring well to combine until paste surface smooth.

Step4

Spoon mixture into piping bag, fitted with a 1 cm plain tube, which is resting in a tall drinking glass.

Step5

Pipe 4 cm rounds onto baking tray 3 cm apart.

Step6

Tap trays so macarons spread slightly. Stand 120 minutes until surface dry (air-dried 2 hours).

Step7

Double trays, bake for approximately 15 minutes (200℃/200℃ bake 10minutes, Remove bottom trays, 160℃/160℃, change direction, open valves of a tire for 3~5 seconds and Continue baking 5 minutes) until set to the touch. Cool on trays.

Step8

Chocolate Ganache: Bring cream to the boil in a small saucepan, remove from heat and add chocolate, stir until smooth. Add honey and stir until smooth. Stand at room temperature until a spreadable consistency.

Step9

Sandwich marcarons with the ganache, keep refrigerated.