Caster Sugar
The fine crystal of Chelsea...
- Ingredients
- Method
Ingredients
- 3 egg whites
- 1 Tbsp Chelsea Caster Sugar
- 1 cup ground almonds
- 3 Tbsp chocolate syrup
- ¾ cup Chelsea Icing Sugar
- ½ cup cocoa powder extra cocoa powder (to sprinkle on top)
Chocolate Filling
- 100g dark chocolate, chopped
- 2 Tbsps thickened cream
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
15
What did you think of this recipe?
John
I tried this recipe twice. Don't use chocolate syrup as it creates a lumpy mixture which is difficult to fold in egg white mixture. Also ensure you sieve icing sugar and ground almonds.
2
Nicole
This macaron recipe did not go to plan but I managed to save it by adding milk.
3
Love
What chocolate syrup do you use??Chelsea Sugar:Any chocolate syrup available from your local supermarket will be suitable for this recipe. It is up to your personal preference.
3
Danielle
I dont know what i done wrong, my macarons didnt come out beautiful and crispy like the imsge they came out more like cake texture. Potentially folded to much? They also tutned out much darker. My partner loves them still, my attempt at raspberry and white chocolate was perfect and it was a hard recipe.
3
Carla
good recipe. however nothing worked for me because the macarons stuck to the backing paper. maybe next time
1
Method
Grease 3 oven trays and line with baking paper. Beat egg whites in a small bowl with an electric mixer until soft peaks form. Add Chelsea Caster Sugar and beat until dissolved and firm peaks form.
Transfer mixture to a large bowl. Fold in ground almonds, 2 Tbsp of the chocolate syrup and sifted icing sugar and cocoa until just combined.
Spoon mixture into a large piping bag fitted with a 1cm-plain tube. Pipe 3cm rounds, 2cm apart on prepared trays, then dust with extra sifted cocoa.
Cook in a slow oven at 150°C for about 15 mins or until cooked. Stand macaroons on trays for 5 mins before transferring to wire rack to cool.
To make chocolate filling, combine chocolate and cream in a small pan. Stir over low heat until chocolate is melted. Transfer mixture to a small bowl and stir in remaining Tbsp of chocolate syrup. Cover and refrigerate until mixture is thick. Sandwich macarons together with chocolate filling.
Before serving, dust with extra sifted cocoa.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
15
What did you think of this recipe?
John
I tried this recipe twice. Don't use chocolate syrup as it creates a lumpy mixture which is difficult to fold in egg white mixture. Also ensure you sieve icing sugar and ground almonds.
2
Nicole
This macaron recipe did not go to plan but I managed to save it by adding milk.
3
Love
What chocolate syrup do you use??Chelsea Sugar:Any chocolate syrup available from your local supermarket will be suitable for this recipe. It is up to your personal preference.
3
Danielle
I dont know what i done wrong, my macarons didnt come out beautiful and crispy like the imsge they came out more like cake texture. Potentially folded to much? They also tutned out much darker. My partner loves them still, my attempt at raspberry and white chocolate was perfect and it was a hard recipe.
3
Carla
good recipe. however nothing worked for me because the macarons stuck to the backing paper. maybe next time
1
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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