in the kitchen
Ingredients
- 150 g ground almonds
- 150 g icing sugar
- 55 g egg whites (aged overnight)
- 150 g caster sugar
- 40 ml water
- 55 g more egg whites
- Food colouring of choice
- 200 g dark chocolate for ganache filling
- 100 ml double cream for ganache
Method
1
Sift almonds and icing sugar. Mix with first batch of whites and colouring to a paste.
2
Italian meringue: boil sugar and water to 118 C, pour onto beating second whites. Beat to stiff glossy peaks.
3
Fold meringue into almond paste (macaronage) until batter flows like lava and falls in ribbons.
4
Pipe 3 cm rounds onto lined trays. Rest 30-40 minutes until skin forms. Bake at 150 C for 13 minutes. Cool fully before sandwiching with ganache.