I have been in love with macaroons ever since I saw them on TV. A great alternative to cup cakes, they are gorgeous to look at, taste divine, and they're also wheat free (bonus!). So for the ladies, these pink macaroons are gorgeous and delicious.
3 egg whites
55g caster sugar
pink food colouring
70g fresh or frozen raspberries
200g icing sugar
120g ground almonds
150g good quality dark chocolate
Preheat oven to 120°C and line trays with baking paper
Beat egg whites till soft peaks form, add caster sugar and two drops of colouring to desired colour, beat until sugar dissolves, transfer to a larger bowl.
Push raspberries through a sieve, (nb.1 tbs of puree is needed)
Fold sifted icing sugar, almond meal and raspberry puree into the egg white mix
Spoon mix into piping bag fitted with a 1cm plain tube. Pipe 3cm rounds about 2.5cm apart onto tray. Tap tray on bench so macaroons spread slightly. Stand for 30 min before baking
Heat cream in saucepan till hot (do not boil), take off heat, add chocolate and stir until smooth, stand at room temperature until spreadable.
Bake macaroons for approximately 20min.
Cool on trays
Sandwich macaroons together with ganache. Dust with icing sugar.