Chocolate and clementine macaroons with basil ganache

Ingredients

  • 150 g finely ground almonds
  • 150 g icing sugar
  • 35 g unsweetened cocoa powder
  • 150 g caster sugar
  • 50 ml water
  • 110 g egg whites
  • 1 clementine, zest only, dried overnight in a low oven and blended to a powder
  • + 17 more ingredients
    • 1 small bunch basil
    • 2 clementines, zest only
    • 110 g double cream
    • 100 g dark chocolate, minimum 70% cocoa solids, broken into small pieces
    • 75 g sugar
    • 75 g finely ground almonds
    • 40 g plain flour
    • 25 g cocoa powder
    • pinch salt
    • 40 g butter, melted
    • 275 ml water
    • 125 ml milk
    • 2 clementines, zest and juice (about 100ml)
    • 25 g caster sugar
    • 40 ml glucose
    • 50 g bitter cocoa powder
    • 125 g dark chocolate, minimum 70% cocoa solids, broken into small pieces

1. Preheat the oven to 140C/120C fan/gas 1. Line a baking tray with parchment paper. 2. For the macaroons: place the ground almonds, icing sugar and cocoa powder into a food processor and pulse to a fine consistency. 3. Place the caster sugar and water into a small pan and gently heat to 110C...

View full recipe at SpringPad

Comments


Best Wine Deals

See More Deals





Snooth Media Network