Pink macaroons with chocolate filling - recipe
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Prepare
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Serves
20 -
Cook
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Skill
Medium
Ingredients
- 175 g Icing sugar
- 125 g Almonds (ground)
- 3 Egg white(s) (free range) large
- Salt
- 75 g Unrefined golden caster sugar
- Pink food colouring a few drops
For the chocolate filling
- 200 g Dark chocolate chips
- 200 ml Double cream
- 1 tsp Brandy
- 15 g Butter (unsalted)
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1
Preheat the oven to 160°C (140°C fan, 325°F, gas mark 3). Line 2 baking sheets with baking paper.
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2
Blend together the icing sugar and ground almonds in a food processor to create a very fine mixture, then sift into a bowl.
For this step you'll need:
- 175g Icing sugar
- 125g Almonds (ground)
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3
Place the egg whites in a clean, grease free bowl and add a pinch of salt. Whisk to soft peaks, then gradually whisk in the caster sugar until thick and glossy. Add a few drops pink colouring to this mix.
For this step you'll need:
- 3 Egg white(s) (free range) large
- pinch Salt
- 75g Unrefined golden caster sugar
- Pink food colouring a few drops
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4
Fold half of the almond and icing sugar mixture into the meringue and mix well. Then carefully add the remaining dry mixture and fold using a metal spoon or spatula until it is shiny and a thick, ribbon-like consistency. Spoon into a piping bag fitted with a 1cm plain nozzle.
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5
Pipe small equal rounds of the macaroon mixture, about 3cm across, onto the baking sheets. Tap the baking sheet gently onto the work surface. Stand for 10-15 minutes to form a slight skin. Bake for 15 minutes. Remove from the oven and cool.
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6
For the chocolate filling, place the chocolate, double cream in a pan and heat gently until the chocolate is melted. Add the brandy and butter and beat into a smooth consistency. Pipe or spread the filling on half of the macaroons and then sandwich together.
For this step you'll need:
- 200ml Double cream
- 1tsp Brandy
- 15g Butter (unsalted)