I had the good fortune to be called to work a continuous 9-day job recently. It was a crazy schedule that had us styling and shooting 10-20 shots per day; I was first assistant and we even had a second assistant to help with cleanup and be our runner (running things to set when needed). Even when everything goes right, it’s a crazy ambitious schedule and at the end of each day, I was so beat, I could barely talk — most days were 11 hours but the last day went 13! I even got to style some of my own work as we had two sets going on a couple of days. We did get one day reprieve in the middle of the hectic schedule and being the crazy woman that I am, I made Chocolate-Skor* Macarons for the team!
To be honest, this flavour combo came by, by error; I had made a batch for our anniversary party and the tops cracked (I beat the egg whites too long), so to hide my error, I coated the cracks with melted chocolate and skor* bits! No one was the wiser and they were by far, the most talked about during the party!
The team LOVED them, so I thought I’d record the recipe for posterity! I’ll be making them again for sure!
A KitchenInspirations Original Recipe
Makes about 18-22 macarons (depending on how large your cookies are)
- 70 g blanched almond meal or flour (finely ground)
- 116 g icing sugar
- 2 large egg whites, room temperature
- 50 g granulated sugar
- 15 g cocoa powder
*Skor was corrected from Score!