Chocolate Ganache Filled Pink Macaroons
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
20
- Ingredients
- 1 ¾ cups powdered sugar
- 1 cup Almond flour (scant)
- 3 large egg whites
- 0.333 cup superfine caster sugar
- ½ tsp raspberry extract
- pink Food coloring
- For the filling
- ⅜ cup cream (48% fat)
- 3 ½ ozs plain Dark chocolate (70% cocoa solids)
- 1 Tbsp unsalted butter
Preparation steps
1.
Grind the icing sugar and ground almonds in a food processor until very fine.
2.
Whisk the egg whites to soft peaks, then gradually whisk in the caster sugar until thick and glossy.
3.
Fold in the almond and icing sugar mixture until combined. Gently stir in the raspberry extract and colouring.
4.
Spoon (or pipe) 30-40 small rounds onto a baking tray lined with non-stick baking paper. Leave to stand for 10-15 minutes to form a slight skin.
5.
Heat the oven to 160°C (140° fan) 325°F gas 3.
6.
Bake for about 15 minutes until firm. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.
7.
For the filling: heat the cream until almost boiling. Put the chocolate in a small bowl then pour over the hot cream. Mix gently then stir in the butter and let cool.
8.
Beat well with a wooden spoon until the filling is thick and fluffy then sandwich together the macaroons in pairs.
