Bakers Journal

Recipes > Cookies
French Macaroons with Chocolate Sorbet

Yield: 24


Sift icing sugar and almond flour. Whip egg whites, sugar and cream of tartar until soft peaks. Add red food colouring and fold in almond mixture. Pipe four-centimetre circles and let dry for 45 minutes. Bake at 135 C (275 F) for about 15 minutes.

Chocolate Sorbet

Boil sugar, cocoa powder, ginger and water together. Pour above mixture over chocolate stir to melt chocolate. Strain and allow to completely cool (ideally overnight). Freeze according to ice cream machine manufacturer’s recommendations.

Source: This recipe is courtesy of Clark Adams, Baking and Pastry Arts Instructor at SAIT Polytechnic.


280 g icing sugar
280 g almond flour (fine)
5 large egg whites (room temperature)
Pinch cream of tartar
60 g sugar
2 drips red food colouring

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Chocolate Sorbet

300 g sugar
75 g cocoa powder
2 slices ginger root
1 l water
400 g semi-sweet chocolate
115 g milk chocolate