Chocolate macaroon with ganache
Prep time: 15 minutes
Cooking time: 30 minutes
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.