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Recipe: Chocolate macaroons with honeyed ganache

Chocolate macaroons with honeyed ganache

Delicate macaroons filled with a chocolate and honey ganache - perfect for a snack or as an after dinner treat, sure to impress every time!
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Ingredients
Quantity for 35 piece(s)
    For the macaroon
  • Icing sugar : 350 g
  • Ground almonds : 250 g
  • Unsweetened cocoa powder : 15 g
  • Caster sugar : 150 g
  • Egg white(s) : 215 g
  • For the ganache
  • Double cream : 20 cl
  • Dark chocolate : 200 g
  • Honey : 50 g
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Recipe method


For the macaroon shells
Preheat the oven to 150'C.

Pass the almonds and icing sugar through a medium sieve to remove any lumps.

Whisk the egg whites with 150g of caster sugar. Whisk until you have a semi-stiff and glossy meringue.

Stir in one third of the dry ingredients. Once incorporated, repeat with the second third and then the final third. Add the food colouring and work the mixture with a spatula until it is smooth, shiny and a dropping consistency.

Fill a piping bag with the macaroon mix and pipe the macaroons onto a lined baking tray. Tap the tray on your work surface to smooth out the tops and remove any large air bubbles. Leave the macaroons to dry for 15 minutes at room temperature. They are ready to cook when the surface is touch-dry. Transfer to the oven and bake for 10-12 minutes. The macaroons are cooked when the top is firm. Remove from the oven and leave to cool for 10 minutes. After 10 minutes, lift the macaroons from the baking parchment and turn them over. Allow to cool thoroughly before filling.

For the ganache
Place the cream and the honey in a pan and bring to the boil. Once at boiling point pour over the chocolate and whisk together. Leave to cool in the fridge for at least an hour.

Fill half of the macaroons with the honeyed ganache, top with a second macaroon shell and serve with a dusting of cocoa powder.

To cool the filling for your macaroons more quickly, place the filling in a bowl and cool down whilst stirring over a bowl of ice.

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