Nut-free macaroons.

 

Nut Free Macaroons!
This recipe makes 4 dozen sandwiches!

For the Macaroons:
2¼ Cups Icing Sugar 

1 Cup '00' Flour

1 Cup Black Sesame Seeds
5 Egg Whites, at room temperature

2tbsp Caster

For the Ganache Filling:

4 oz Dark or Plain Chocolate, chopped

1/2 Cup Whipping Cream

20g Unsalted Butter 

Method:

* Preheat the oven to 200F / 93C.
* Mix the Icing Sugar, '00' Flour and Sesame seeds in a medium bowl.
* Beat the egg white in a clean, dry bowl until they form soft peaks.
* Slowly add the caster sugar to the egg whites and beat until stiff peaks.

* Add a the Icing Sugar, '00' Flour and Sesame seeds to the mix gradually, folding gently as you go.

* Do not over mix.

* Spoon the mixture into a piping bag and pipe small circles (2.5cm) onto a lined baking tray.
* Bake for 5 minutes then memove from the oven.
* Turn the oven up to 375F / 190C. Once the oven is up to temperature put the macaroons back in for 7 to 8 minutes until lighty coloured.
* Cool on a rack before filling.

* Whilst the Macaroons are cooling make the filling, heat the cream in a saucepan until scolding.

* Remove the pan from the heat and add the chocolate and butter, mix with a wooden spoon until all the chocolate has melted.

* Using an electric whisk beat the ganache until lighter and fluffy.

* Spoon into a piping bag and pipe 2  macaroons together.

Enjoy!