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
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.
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.
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.