Chocolate Chai Macarons!

So by now its Sunday, and the realisation of the closeness of Monday is setting in. Everyone has probably had way too much chocolate for their own good over the recent Easter festivities but who can say no to Cadbury Chocolate Chai Macarons! I promise, by baking these today, it will make your Monday just that little bit better. Just think, if you get creative in the kitchen today you will also have another excuse not to do that mid-semester paper thats due tomorrow. It is definitely a win-win situation here!  

If you aren't aware, Cadbury has their own website inclusive of the one and only Cadbury Kitchen! Here you can find a myriad of chocolate treats to feed that inner chocoholic. The Cadbury Kitchen, is very simple to use, it even codes the easiness to bake each recipe with chef hats: one chef hat = easy, two chef hats = medium and three chef hats = hard. The recipe we are going to bake today has two chef hats, so it won't be too much of a challenge!

Lets do it!

What you will need:

• 1½ cups pure icing sugar
• ½ cup blanched almonds
• ¼ cup CADBURY Bournville Cocoa
• 1 teaspoon Chai tea (from a tea bag)
• 3 egg whites, at room temperature
• ¼ teaspoon salt
• ¼ cup caster sugar
• 150g Cadbury Dark Chocolate Melts
• ⅓ cup cream

Lets get cooking!

1. COMBINE the icing sugar, almonds, cocoa and Chai in a food processor and process until fine.
2. BEAT the egg whites and salt until soft peaks form. Continue beating, whilst gradually adding the caster sugar just until mixture holds stiff peaks.
3. FOLD one third of the almond mixture into the meringue and then gently fold in the remaining mixture until just combined. Spoon 3cm rounds onto baking paper lined trays to make 48, allowing 2-3cm between each for spreading. Use a wet finger to pat down any tips. Stand at room temperature for 20-30 minutes or until macarons form a light crust.
4. BAKE in a slow oven 150°C for 22-28 minutes or puffed and lightly coloured around the edges. Leave on trays, on wire racks to cool completely.
5. COMBINE the chocolate and cream in a small saucepan and heat gently, stirring constantly until chocolate has melted. Transfer to a bowl and refrigerate until firm enough to spread.
6. TO assemble, spread chocolate filling onto 24 macarons and top with remaining macarons, pressing together gently. Serve immediately or store in an airtight container until required.

1+2+3+4+5+6 = DELICIOUS

For more mouth-watering chocolate delights be sure to check out The Cadbury Kitchen!

- Posted by Lauren Wilkins