Crisp macaroon shell, filled with a white chocolate ganache and mango puree.
Preheat the oven to 145'C.
Make the macaroon shells: place the ground almonds and the icing sugar in a food processor and mix to give a fine, lump-free powder.or use a fine sieve.
Place the water and the caster sugar in a saucepan and heat to 118'C. Whilst this mixture is heating, whisk 75g of egg whites. Once the sugar has reached 118'C, add it to the egg whites and whisk until the mixture cools down. Add the food colouring and mix gently.
Add the remaining egg whites to the icing sugar and almond mixture and mix well until you obtain a paste , Add a spoonful of the meringue mixture at the time and fold it in. Once the mixture reaches the ribbon stage, place it in a piping bag and then pipe the macaroons on to a lined baking sheet. Gently tap the baking tray down on to the work surface. Transfer to the oven and cook until the macaroons feet are created, after that keep on opening the oven door every minute or two to turn the macaroons. Macaroons are ready when they don't stick in the paper anymore , it'll take around 12/15min.
Chop the chocolate into small chunks, if necessary. Set aside in a heat-proof bowl.
Slowly bring the double cream up to the boil and strain over the chocolate.
Leave to sit for a few minutes before stirring together until smooth.
Puree the sliced mango in a food processor and add to the ganache.
Set aside until thoroughly chilled.
Use a piping bag or small spoons to fill the macaroons.
«Tinned mangoes or mango puree will work great in this recipe as the syrup will have broken down the fibres in the fruit. »