Chocolate macaroon with ganache



Makes: 16 

Prep time: 15 minutes

Cooking time: 30 minutes



for meringue: 
4 medium egg whites
250g (9oz) Caster sugar
50g (2oz) Cocoa powder (sieved)Ingredients for ganache: 
250g (9oz) good quality milk chocolate
400g (14oz) Greek yoghurt


For the meringues: 

1 Preheat oven to 140ºC/R1. Line two flat baking sheets with parchment paper.

2 Using an electric hand whisk or machine whisk at high speed, whisk the egg whites and half of the sugar until thick.

3 Turn the speed of the whisk down a little and gradually add in the rest of sugar. You should be left with a very thick and shiny mixture.

4 Fold the sieved cocoa powder into the mixture.

5 Fill a piping bag (with a star shaped nozzle) with the meringue mixture.

6 Holding the piping bag upright, carefully pipe 5cm rosettes, approx 5cm apart on to the baking trays.

7 Bake the meringues until dry to touch.

8 Once the meringues are ready, take them out of the oven and leave to cool. (Store in an air tight container, NOT in the fridge.

For the Ganache: 

1 Place the chocolate in a bowl and melt over a saucepan of simmering water

2 When the chocolate is melted, whisk in the yoghurt and refrigerate for 30mins.

To serve: Using star shaped nozzle and piping bag, pipe a generous amount of ganache in between two meringues. Sandwich together and dust with cocoa powder for garnish.

Chef’s tip: You can also use dark chocolate or white chocolate in your ganache – depending on your taste. For a more indulgent taste, try adding splash of brandy to your ganache. White chocolate also works really well with Malibu.

Recipe and image courtesy of TOTAL Greek Yoghurt.

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