by Matt Palmer and Trevor Hubbard for £15.93
7th July 2011
560g Ground almonds
1.1kg Icing sugar
100g Cocoa powder
16 Egg whites
pinch of salt
750g Dark chocolate
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!'