Macarons with Oats Chocolate

Macaron Cookies

1. In a bowl, mix the Almond Flour and Icing Sugar together.

2. In another bowl, beat the egg whites and sugar until stiff peak.

3. Pour the mixture of Almond Flour and Icing Sugar into the meringue.

4. Fold in the mixture until the texture flows slowly.

5. Pipe the mixture onto a tray/

6. Leave the macarons to dry for 30 minutes.

7. When the surface is dry, bake the macaron shells at 160 degrees celcius for 15 to 20 mins.

Oats Chocolate filling

1. Using double boil method, melt the dark chocolate under medium heat.

2. Add in Instant Quaker Oats and mix well.

3. Mix in butter and whisk until the mixture is creamy.

4. Transfer the mixture into a piping bag and pipe on the cooked macaron shell.