Chocolate and earl grey macaroons - recipe
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Prepare
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Serves
12 -
Cook
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Skill
Medium
Ingredients
- 140 g Almonds (ground)
- 275 g Icing sugar
- 25 g Cocoa powder
- 4 Egg white(s) (free range) large
- 2 Bergamot extract a few drops
- 1 Unrefined golden caster sugar
For the cream filling
- 150 g Unrefined golden caster sugar
- 4 Egg yolk(s) (free range)
- 350 g Butter (unsalted)
- 150 g White chocolate melted
- 6 tsp Pistachio nuts ground
- 2 Raspberries punnets
- 50 ml Water
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1
Preheat the oven to 150°C (130°C fan, 300°F, gas mark 2). Line 2 baking sheets with non-stick baking paper.
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2
Sift the almond, cocoa and icing sugar together – if your almonds are too chunky you will need to grind them in a processor.
For this step you'll need:
- 140g Almonds (ground)
- 25g Cocoa powder
- 275g Icing sugar
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3
In a separate bowl whisk the whites until stiff using a pinch of golden caster sugar to help, then fold in the almond mixture using a rubber spatula or metal spoon. Finally add the bergamot extract.
For this step you'll need:
- 4 Egg white(s) (free range) large
- pinch Unrefined golden caster sugar
- 2 Bergamot extract a few drops
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4
Spoon the mixture into a piping bag and pipe some 6cm diameter circles.
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5
Leave to rest for 10 minutes before placing in the oven.
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6
Bake for 12-15 minutes until the macaroons have a hard smooth crust but are still a bit wobbly at the base. Leave to cool down and gently lift from the paper.
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7
To make the cream filling, put the sugar in a saucepan with 50ml of water. Heat gently till the sugar is dissolved. Meanwhile beat the yolks until pale and creamy.
For this step you'll need:
- 150g Unrefined golden caster sugar
- 50ml Water
- 4 Egg yolk(s) (free range)
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8
Boil the sugar syrup for 2 minutes and pour in the yolks while still whisking.
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9
Melt 150g of white chocolate in a bowl.
For this step you'll need:
- 150g White chocolate melted
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10
Whisk in the soft butter, cooled melted chocolate and fold in the ground pistachios.
For this step you'll need:
- 350g Butter (unsalted)
- 6tsp Pistachio nuts ground
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11
To build your dessert, secure a macaroon shell on a plate upside down. Pipe on the white chocolate & pistachio cream. Cover with fresh raspberries. Add a bit of cream and secure the second macaroon shell.
For this step you'll need:
- 2 Raspberries punnets