Wow your guests with these super stylish teatime treats. Piled high on your prettiest serving plate, these Prune and Chocolate Macaroons won’t last for long. They are beyond delicious so make sure that you keep a few reserve Macaroons in the kitchen, just for you … it’s the cook’s privilege, after all!
Ingredients
180g Icing sugar
180g Ground almonds
180g Caster sugar
4 egg whites
3 tblsp water
Drop of lemon juice
20 prunes
100g good quality dark chocolate
Purple food colouring
Instructions
- Pre-heat oven to 180
- Mix the icing sugar, almonds and 2 of the egg whites into a paste.
- In a small pan bring to the boil the caster sugar and water.
- Whisk the remaining 2 egg whites on medium to high speed to a stiff peak.
- Once the sugar and water mixture has boiled and become syrupy add this to the egg whites – add food colouring at this stage until you have desired colour.
- Whisk on a high speed for 1-2 minutes.
- Gently fold this into the paste mixture and put into a piping bag.
- Line 2 large trays with greaseproof paper and pipe small circles of the mixture – try to make similar in size.
- Bake in the oven for 10-13 minutes until cooked and remove and cool on a wire rack.
- Melt the chocolate on a bain marie – meanwhile in a food processor whizz up the prunes to form a paste.
- Combine the prune paste with the melted chocolate – allow to cool slightly.
- Once the macaroons and the paste have cooled sandwich together 2 macaroons by piping the chocolate and prune ganache in the middle.
