Robern Menz Products:
A French favourite meets an Aussie delight for a match made in chocolate heaven!
- 225g icing sugar, sieved twice
- 125g almond meal, sieved twice
- 125g egg white (approx 4 large eggs)
- 40g caster sugar
- Dark Violet food colouring, preferably gel
- 1 Violet Crumble bar, finely blended into a crumb like texture.
- 60g dark good quality chocolate, chopped
- 150mls double cream
- 2 tbsp unsalted butter, room temperature & chopped
- 1. Preheat the oven to 150°C.
- 2. Sift the icing sugar together with the almond meal. Beat the egg whites until they form nearly stiff peaks. Gradually add the caster sugar and continue beating vigorously until all the sugar has dissolved and the egg whites form stiff peaks.
- 3. Add violet colouring - add until desired colour. Fold the almond meal mixture and blend well until it is smooth. Spoon the mixture into a piping bag with a round nozzle and push the mixture down to the end.
- 4. Line a baking tray with a sheet of baking paper. Pipe around 60 rounds (with 2cm diameter) on the baking paper (they will flatten out to 3cm). Leave the rounds for 30 minutes in a warm place to dry. The mixture should now be dry to touch.
- 5. Bake the macarons for 10-15 minutes. Leave the macarons to cool on the baking paper before peeling them off.
- 6. Make the ganache by melting the chopped chocolate and cream in a bowl over simmering water - the bowl should not touch the water. Leave for a bit then mix until smooth and glossy, add butter.
- 7. Set aside for a few minutes to cool before adding 20g of the Violet Crumble crumb. Allow to completely cool down. Pipe ganache on ONE HALF of the macaron only and then press the other half making sure the ganache does not ooze out and is just visible at the edges.
- 8. Decorate macarons by melting chocolate and sprinkling the remaining Violet Crumble crumb over the tops of each macaron.