A basic rich dark chocolate ganache which can be adapted with liqueurs or juices fo a completely flavour.
Preheat the oven to 160°C
For the macaroon shells: place the ground almonds and the icing sugar in a food processor. Process for 30 seconds to obtain a finer mixture then pass it through a sieve to ensure it is completely lump-free.
Mix the water and granulated sugar in a small pan with a spatula. Leave this mixture to reach 118-119°C, test using a sugar thermometer.
Place half of the egg white in the bowl of a food mixer and whisk until stiff. When the sugar has reached the correct temperature, pour it over the beaten egg white. Whisk until the mixture has cooled down.
Pour the remaining egg white onto the ground almonds and icing sugar. Mix well.
Incorporate a little of the cooled meringue into the mixture then fold in the rest. Mix thoroughly until it has a smooth, even and ribbon like consistency.
Fill a piping bag with the mixture. Pipe macaroons onto a baking mat or a baking tray lined with baking parchment.
Gently tap the mat or baking sheet to settle the macaroon mixture then bake for 10 minutes, turning the mat or baking sheet around half way through the cooking time.
Once cooked, set aside and allow to cool.
Chop the chocolate into small chunks, if necessary. Set aside in a heat-proof bowl.
Bring the double cream up to the boil. Remove from the heat and pour over the chocolate.
Leave to sit for a few minutes before stirring together until smooth.
Set aside until thoroughly chilled.
Use a piping bag or small spoons to fill the macaroons.
«If adding anything liquid to further flavour the chocolate ganache, you may require slightly more chocolate to set. »