For the filling
The ganache filling needs to be made a day before hand.
5g gelatine leaves
480g dark chocolate
Melt chocolate with glucose
Bring up milk boil and add the soaked gelatine
Whisk this into chocolate bit by bit.
Then whisk in cream.
Leave to set in the fridge overnight.
For the macaroons
180g sifted icing sugar
180g sifted almond powder
75g egg white (first)
180g caster sugar
15g cocoa powder
Pre-heat oven to 180oc
Combine second egg whit with coco powder in a small bowl and whisk till smooth, and set aside.
Then mix together the caster sugar and water in a small sauce pan cook over a high heat, using a sugar thermometer cook to 121 degrees then carefully remove from the heat.
In a large clean bowl whisk the first egg whites with an electric beater until they reach soft peaks. Add the hot sugar solution continue to whisk until the meringue becomes completely cold.
Fold in coco powder mixture fallowed by icing sugar and ground almonds.
Line 2 baking sheets with baking paper. Pipe small rounds of the macaroon mixture, about 3cm across, onto the baking sheets. Give the baking sheets a sharp tap on the work surface to ensure a good ‘foot’. Leave to stand at room temperature for 10-15 minutes to form a slight skin. This is important – you should be able to touch them lightly without any mixture sticking to your finger. Bake for 10-15 minutes. Remove from the oven and cool.
Fill the macaroons with the chocolate ganache using a piping and enjoy……..