Daddy Macaroon
About this build
Two plate-sized cocoa and almond macaron shells sandwich a dark chocolate ganache. See the measured ingredients, piping and original build photographs.
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Read the original account and photographs ↓
Notes from the contributor
Selected passages from the original account. Quantities may describe shopping, tests or the final build; follow the linked passage for its full context.
Ingredients: 560g Ground almonds 1.1kg Icing sugar 100g Cocoa powder 16 Egg whites pinch of salt 750g Dark chocolate 200ml Water
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Daddy Macaroon: the archived recipe
Condensed from the original account by Matt Palmer and Trevor Hubbard, published 2011-07-07. The quantities and method are the contributors’; this is not a new kitchen test.
Ingredients recorded
- 560g ground almonds
- 1.1kg icing sugar
- 100g cocoa powder
- 16 egg whites
- A pinch of salt
- 750g dark chocolate
- 200ml water
Every ingredient is measured in the account, and the cost was £15.93. The oven setting is written as 200 c and kept as written. The account says only that the second half is made the same way, and gives no finished size or cooling time.
Method recorded
- Sift the ground almonds, icing sugar and cocoa powder into a large bowl.
- Whisk the egg whites with the pinch of salt, by hand or in an electric mixer, until white and cloud-like.
- Combine the sifted dry ingredients with the whisked egg whites, taking care not to beat too hard.
- Fill a piping bag with the mixture and pipe one giant half onto a large tray lined with a non-stick mat. Leave it for 2 minutes to form a skin, then bake in an oven preheated to 200 c for 20 minutes.
- Repeat with the rest of the mixture for the second half, looking into the oven every now and again.
- Put the dark chocolate in a bowl and boil the water in a pan. Pour the water over the chocolate and whisk until melted, then whisk the mixture over ice until thick.
- Cool the 2 baked halves and put the chocolate mixture in a piping bag.
- Pipe the chocolate onto one half and top with the other.
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The original account
Ingredients:
560g Ground almonds
1.1kg Icing sugar
100g Cocoa powder
16 Egg whites
pinch of salt
750g Dark chocolate
200ml Water
Cost:
£15.93
Step one – Sift the ground almonds, icing sugar and cocoa powder in to a pimped bowl.
Step two – Whisk the egg whites and pinch of salt in another bowl or an electric whisk machine until in turns white and cloud like.
Step three – Combine the sifted dry goods with the whisked egg white, be careful not to beat it too hard.
Step four – Fill a pimping bag with mixture and pimp on to a large tray with a non stick mat, wait 2 minutes for it to form a skin and put in a pre heated oven at 200 c for 20 minutes. Repeat this process for the other half of the Daddy Mac – aroon.
Step five – Wait around a bit and look pensively in the oven every now and again.
Step six – Put the dark chocolate in a bowl and boil the water in a pan. Pour the water on the chocolate and whisk till melted. Then whisk the mixtued over ice until thick.
Step seven – When cooked cool the 2 giganto halves and put the chocolate mix in a pimping bag.
Step eight – Pimp the chocolate mix on 1 of the giganto halves, top with the other, stand back and say ‘Thats the Daddy of all Macaroons, the Mac, The Big Mac good work fella!’
