This is how I made them:
- Whisked two egg whites until nearly stiff.
- Added 12g cardamom sugar (caster) and whisked until completely stiff.
- Sifted in 12g cocoa, 65g ground almonds, 125g icing sugar and a pinch of star anise.
- Folded the sifted ingredients into the egg whites as gently as I could.
- Spooned teaspoonfuls (22) onto a baking tray lined with baking paper.
- Left for 20 minutes - to form a skin apparently which presumably is meant to eradicate cracking!
- Baked at 180C for 12 minutes.
- Removed from the tray with a spatula and as most of them had merged together whilst baking, cut them apart.
- Left to cool on a wire rack.
- Melted 75g milk chocolate (G&B 37% cook's chocolate) in a pan over hot water with 5 tbsp double cream, 20g unsalted butter and a sprig of rosemary.
- Stirred until all was melted and smooth.
- Removed from heat and fished out the rosemary.
- Beat this with a spoon until it was thick enough to spread. As my kitchen was colder than the fridge, this didn't take very long.
- Used generous teaspoonfuls to sandwich the macaroons together ending up with 11 fairly substantial biscuits.
CT went off on one of his streams of consciousness and identified the taste of China and correctly described the taste as being like China meets the Med. It's a marvel, he said with what you can do with an egg - the perfect food. At least that's what I think he said - his mouth was full at the time.
Next time I make macaroons, I will stick to the spoon method as it is infinitely preferable to messing around with a piping bag and for incompetents like me, there is no discernible difference in result.