What you need
3 cups icing sugar, sifted
1½ cups ground almonds, sifted
1 cup CADBURY BOURNVILLE Cocoa, sifted
6 egg whites
¾ teaspoon cream of tartar
600ml thickened cream, whipped
250g strawberries, halved
½ cup berry sauce or coulis, if desired
CADBURY BOURNVILLE Cocoa, extra, for dusting
1. COMBINE the icing sugar, almonds and cocoa in a bowl. Beat the egg whites and cream of tartar just until stiff peaks form. Stir a spoonful of whites into the cocoa mixture then fold in the remaining whites. Spoon onto baking paper-lined baking trays, making 3 × 21cm circles.
2. BAKE in a hot oven 200°C for 10-15 minutes or until the macarons feel firm on the outside. Cool on a wire rack for 5 minutes before lifting off onto rack to cool completely. Store in an airtight container until required.
3. Assemble 2 layers of macaron cake by spreading each with half the cream then berries and a drizzle of raspberry sauce. Top with the final macaron layer and dust liberally with cocoa. Slice and serve
TIP: The Chocolate Macaron Cake may be assembled ahead and stored in the refrigerator. Bring to room temperature and dust with cocoa just prior to serving.
Chocolate Macaron Cake is perfect as a dessert or for afternoon tea.