Monday, 21 January 2013

White chocolate macarons and a dark chocolate mousse filling (Macaron mess)

150g ground almonds (very fine)
225g icing sugar, sieved
100g white chocolate- probably about 80g once you've had a bit of it*
3 egg whites - keep the yolks for later
50g caster sugar
dash of salt

150g dark chocolate
20g salted butter
3 egg yolks
a whole egg separated

Mix the ground almonds and icing sugar until thoroughly combined.
In a separate bowl, whisk the egg whites to soft peaks. Add the salt and gradually add the caster sugar whilst whisking on a slow pace.
Fold the almonds and icing sugar into the meringue mixture, and then fold in the melted white chocolate.
Pipe the macarons  onto a baking sheet evenly spaced. If there are peaks on top of them, dab them with a damp finger.
Leave the macarons to rest for 40 minutes, until a skin forms on the top of the macarons.
In a preheated oven of 150C, bake the macarons, and make the mousse filling during the meantime.

Melt the dark chocolate and butter in a bain marie.
Once fully melted, beat the egg yolks into the chocolate and butter.
Whisk the egg white into stiff peaks and completely fold into the rest of the mousse mixture.
Pipe the chocolate mousse onto the cooled macaron halves.

However, if like mine you decided to use all your macaron mixture in one batch... break up the macarons and combine into the mousse getting a macaron mess (instead of Eton Mess - see what I did there?). It tastes the same even if the presentation is questionable.

use coffee or dark rum in the mousse
make caramel macarons instead of white chocolate
make a lavender praline filling

*it might just be worth getting 200g on the off chance you eat more than a nibble. Just a thought...

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