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Chocolate ganache macaroons
Is it a biscuit? Is it a cake? The in trend macaroon has a high profile and also a high price! On a recent trip to London peering in one of my favourite bakeries, they had them priced at £3.50 each! Gulp! They were amazing but can be made at home for a fraction of the price.
For the macaroons
2 large egg whites, 1 tbsp caster sugar, 75g ground almonds, 2 tbsp unsweetened cocoa powder, 125g icing sugar, 1/2tsp of almond extract and 24 whole almonds.
1.In a large clean bowl whisk the egg whites until they hold there peaks.
2. Add the caster sugar and whisk again until really stiff and shiny.
3. Gently fold in the ground almonds, cocoa powder, icing sugar and almond extract.
4. Line two baking sheets with silicone liners or rice paper.
5.Preheat oven to gas mark 4 180c.
6. Put mixture into a piping bag fitted with a plain nozzle.
7. Pipe small bulbs of the mixture onto the sheets evenly spaced out(12 per tray)
8. Place a almond on each macaroon.
9. put into the oven and bake for 10mins, they should be set and golden.
10. Leave to cool for 1 hour
For the ganache
100g good quality white chocolate
100ml double cream
1. Place the cream into a pan and heat until its just about to boil.
2. Take off the heat.
3. Chop the chocolate into small pieces and place in a bowl.
4. Pour the cream over the chocolate, let it stand for a minute then stir gently to melt the chocolate and amalgamate.
5. As the ganache cools it thickens up.
So with your macaroons made and your ganache set, take two macaroons spread a blob of ganache on one and stick together! Repeat with the remainder and store in the fridge!
Invite your friends round for afternoon tea and live the high life!
Can't get to Weymouth for our bread?
For the macaroons
2 large egg whites, 1 tbsp caster sugar, 75g ground almonds, 2 tbsp unsweetened cocoa powder, 125g icing sugar, 1/2tsp of almond extract and 24 whole almonds.
1.In a large clean bowl whisk the egg whites until they hold there peaks.
2. Add the caster sugar and whisk again until really stiff and shiny.
3. Gently fold in the ground almonds, cocoa powder, icing sugar and almond extract.
4. Line two baking sheets with silicone liners or rice paper.
5.Preheat oven to gas mark 4 180c.
6. Put mixture into a piping bag fitted with a plain nozzle.
7. Pipe small bulbs of the mixture onto the sheets evenly spaced out(12 per tray)
8. Place a almond on each macaroon.
9. put into the oven and bake for 10mins, they should be set and golden.
10. Leave to cool for 1 hour
For the ganache
100g good quality white chocolate
100ml double cream
1. Place the cream into a pan and heat until its just about to boil.
2. Take off the heat.
3. Chop the chocolate into small pieces and place in a bowl.
4. Pour the cream over the chocolate, let it stand for a minute then stir gently to melt the chocolate and amalgamate.
5. As the ganache cools it thickens up.
So with your macaroons made and your ganache set, take two macaroons spread a blob of ganache on one and stick together! Repeat with the remainder and store in the fridge!
Invite your friends round for afternoon tea and live the high life!
Can't get to Weymouth for our bread?
We now supply river cottage canteen in Axminster, Mulberry Manor in Lyme regis and Naturalife in Bridport every saturday!
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