Delicate macaroon shells made with beaten egg whites, ground almonds and icing sugar filled with a rich and creamy ganache of milk chocolate, coconut milk and Malibu.
Preheat the oven to 155'C.
Whisk the egg whites until semi whipped, add 150g caster sugar and the food colouring. Whisk until you have a stiff and glossy meringue mixture.
Place the icing sugar and the almond powder in a blender. Blitz and then sieve this mixture into a bowl to ensure that you have a very fine, lump-free powder.
Incorporate the dry ingredients into the meringue mixture. Use a spatula to cut and fold the mixture until is smooth, shiny and ribbon-like.
Fill a piping bag with the macaroon mix and pipe the macaroons onto a lined baking tray. Leave the macaroons to dry slightly for 15minutes at room temperature and then bake in the preheated oven for 15-20minutes.
Place the coconut milk and malibu in a small pan and bring to the boil.
Break the chocolate in to pieces in a heatproof bowl. Once boiling, pour the cream over the chocolate and mix until the ganache has a smooth and shiny consistency. Cover with cling film and leave to set in a cool place.
To serve: fill half of the macaroon shells with the chocolate and coconut ganache. Top with a second macaroon shell then place in the fridge to become firm before serving.
«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.»