Australian Women's Weekly
Ingredients
Ganache
Method
1.Line two oven trays with baking paper. Sift the icing sugar and almond meal into a medium bowl.
2.Beat the egg whites and a pinch of salt in the clean small bowl of an electric mixer until soft peaks form. Gradually beat in the caster sugar, beating until dissolved between additions; the mixture should be firm and shiny. Fold the egg white mixture into the almond mixture in three batches.
3.Spoon the mixture into a piping bag fitted with a 2cm plain tube. Pipe 4cm rounds about 2cm apart onto prepared trays. Tap the trays a couple of times on the bench and stand for two hours.
4.To make ganache, bring the cream to the boil in a small saucepan; remove from the heat. Add the chocolate and butter; stir until smooth. Transfer to a medium bowl and cool for 1 hour, stirring occasionally, or until thickened.
5.Meanwhile. preheat the oven to 150°C (130°C fan-forced). Bake the macarons for about 15 minutes or until dry and risen slightly. Cool on trays.
6.Spoon the ganache into a piping bag. Sandwich macaroons with ganache.
Unfilled macaroons suitable to freeze. Ganache suitable to microwave.
Note
