Preparation time: 30 minutes
Total time: 45 minutes
Serves: 25-30
INGREDIENTS:
• 1 cup Ground cashew nut
• 1 ¾ cups Icing sugar
• 3 large Egg whites
• ¼ cup Sugar, ground
• ¼ tsp Cream of tartar
• ½ tsp Vanilla
• Pinch of salt
• Food coloring
Filling:
• 100g Cooking chocolate
• 30ml MILKMAID
• 1 cup Ground cashew nut
• 1 ¾ cups Icing sugar
• 3 large Egg whites
• ¼ cup Sugar, ground
• ¼ tsp Cream of tartar
• ½ tsp Vanilla
• Pinch of salt
• Food coloring
Filling:
• 100g Cooking chocolate
• 30ml MILKMAID
METHOD:1. Sift the sugar-ground cashew mixture, a little at a time, through a fine-mesh sieve into a large bowl.
2. Beat the egg whites, cream of tartar and salt with a mixer on medium speed until frothy. Increase the speed to medium high; gradually add the grounded sugar and beat until stiff and shiny.
3. Transfer the beaten egg whites to the bowl with the ground cashew mixture. By using a spatula, fold until incorporated, giving the bowl a quarter turn with each fold.
4. Add the food coloring and vanilla. Continue folding and turning, until the batter is smooth and falls off the spatula in a thin flat ribbon.
5. Transfer the batter to a pastry bag fitted with a 1/4-inch round tip. Pipe 1 1/4-inch circles to a baking sheet.
6. Bake at 180oC for 15-20 minutes. Transfer to a rack to cool completely.
2. Beat the egg whites, cream of tartar and salt with a mixer on medium speed until frothy. Increase the speed to medium high; gradually add the grounded sugar and beat until stiff and shiny.
3. Transfer the beaten egg whites to the bowl with the ground cashew mixture. By using a spatula, fold until incorporated, giving the bowl a quarter turn with each fold.
4. Add the food coloring and vanilla. Continue folding and turning, until the batter is smooth and falls off the spatula in a thin flat ribbon.
5. Transfer the batter to a pastry bag fitted with a 1/4-inch round tip. Pipe 1 1/4-inch circles to a baking sheet.
6. Bake at 180oC for 15-20 minutes. Transfer to a rack to cool completely.
For the filling:
7. Bring the MILKMAID to the boil and pour over the chocolate. Let stand for a minute and then stir. Repeat until smooth.
8. Allow to cool and thicken before piping onto macaroons.
7. Bring the MILKMAID to the boil and pour over the chocolate. Let stand for a minute and then stir. Repeat until smooth.
8. Allow to cool and thicken before piping onto macaroons.
Nutritional fact: Cashew nuts are packed with vitamins, minerals and antioxidants that are important for maintaining good bodily functions.
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