Heat oven to 180ºC and line a large baking sheet with baking paper.
Process the icing sugar, ground almonds and cocoa powder in the Braun chopper accessory (500 ml) for 1 minute. Strain through a fine sieve into a large bowl.
Attach the whisk accessory to the hand mixer. The EasyClick feature allows you to release the previously used chopper accessory easily and insert the whisk accessory with one simple click. Beat the egg whites in the beaker until soft peaks form. Beat in the caster sugar until thick and glossy.
Fold the egg white mixture through the almond mixture until combined. Fill an icing bag fitted with a plain nozzle with the mixture.
Pipe out little, neat mounds, about 3 cm wide, onto the baking sheet, leaving a little space between each. Smooth the surface with a wet finger, then leave for 15 minutes to dry out until a skin forms on the top of each one.
Bake for 15-20 minutes until the macaroons feel firm to the touch and peel easily off the paper. Leave to cool.
To make the filling, bring the orange juice, grand Marnier and zest to the boil in a small saucepan. Reduce by half to concentrate the flavour. Beat the mascarpone and sugar with the crème fraìche. Add the orange juice and add beat into the mascarpone mixture. Use the orange cream to sandwich the macarons together.
Heat oven to 180ºC and line a large baking sheet with baking paper.
Process the icing sugar, ground almonds and cocoa powder in the Braun chopper accessory (500 ml) for 1 minute. Strain through a fine sieve into a large bowl.
Attach the whisk accessory to the hand mixer. The EasyClick feature allows you to release the previously used chopper accessory easily and insert the whisk accessory with one simple click. Beat the egg whites in the beaker until soft peaks form. Beat in the caster sugar until thick and glossy.
Fold the egg white mixture through the almond mixture until combined. Fill an icing bag fitted with a plain nozzle with the mixture.
Pipe out little, neat mounds, about 3 cm wide, onto the baking sheet, leaving a little space between each. Smooth the surface with a wet finger, then leave for 15 minutes to dry out until a skin forms on the top of each one.
Bake for 15-20 minutes until the macaroons feel firm to the touch and peel easily off the paper. Leave to cool.
To make the filling, bring the orange juice, grand Marnier and zest to the boil in a small saucepan. Reduce by half to concentrate the flavour. Beat the mascarpone and sugar with the crème fraìche. Add the orange juice and add beat into the mascarpone mixture. Use the orange cream to sandwich the macarons together.
