JUMIJAM CHOCOLATE MACARONS
Recipe:
75 g egg white Italian Meringue:
200 g icing sugar 75 g egg white
200 g finely ground almond 50 g water
50 g cocoa powder 200 g caster sugar
And most importantly, jar of Jumijam's Chocolate spread!
75 g egg white Italian Meringue:
200 g icing sugar 75 g egg white
200 g finely ground almond 50 g water
50 g cocoa powder 200 g caster sugar
And most importantly, jar of Jumijam's Chocolate spread!
1. Mix together the egg white, icing sugar, almond and cocoa powder to form a thick mix
2. To make the meringue, whisk the egg white
3. In a small pan pour the water and the sugar. Cook it at 118C
4. Gently pour the sugar syrup on the egg white and leave the mixture to cool
3. In a small pan pour the water and the sugar. Cook it at 118C
4. Gently pour the sugar syrup on the egg white and leave the mixture to cool
5. Fold the cocoa dough in Step 1 and the meringue mixture together
6. Pipe the mixture on silpat sheet or on baking paper.
Keep the size consistent to a 10p coin size
7. Sift a little cocoa powder on top to add a touch of indulgence (there is no such thing as too much chocolate!)
8. Let the piped mixture rest for 20 mins in a cool dry place before baking them into macaron 'biscuits'.
9. Heat your oven at 140C, convection
10. Bake at 140C for 9 mins
8. Let the piped mixture rest for 20 mins in a cool dry place before baking them into macaron 'biscuits'.
9. Heat your oven at 140C, convection
10. Bake at 140C for 9 mins
11. Generously spread Jumijam Chocolate spread on one biscuit and topping it with another and...Voila, you have a Jumijam Chocolate macaron for you and friends to enjoy!