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Today we are making chocolate macaroons with white chocolate ginger ganache filling.
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To start with, you need to put your egg whites and your sugar in a mixing bowl.
Ok next we're gonna get almond meal, cocoa powder and icing sugar.
It's already being sifted once, we're going to sift it again straight to the bowl all
at once is fine.
After you've sifted it, any little extra bits like that, just get rid of them.
Now we're gonna fold it in.
It's going to take about approximately 50 folds, so you can count as you go so you know
roughly.
It' will probably take you a few different practices to get it just right.
If you under mix it it's gonna look a little lumpy on top rather than smooth, if you over
mix it, they're gonna be a bit flat and you probably won't have that little foot.
Okay let's have a look at that.
If we put some on top, does it fall back in?
Not quite, it's just sitting there, so let's give it a few more folds, let's go one, two,
three, four and five.
Let's put some on top and see it does fall back in?
It is now slowly starting to fall back in so we nearly there.
I'm gonna give it five more.
Now if we put some on top, it's really starting to slowly spread out which is what we want.
So I'm gonna put that in the piping bag.
Pipe them on to some non stick paper on a tray, then bang your tray firmly on the bench
three times, turn the try around, give it few bangs on the bench.
The purpose for this is to get out any large air bubbles which would cause them to crack
when they bake.
Then bake them in the oven at 150 degrees centigrade for about 20 minutes, if they're
not quite ready then move them down to the bottom shelf after that just to let them crisp
up on the bottom.
To make your ginger ganache we're gonna take 200 grams of your white chocolate melts, 70
grams of cream and I've got 25 grams here of grated fresh ginger.
You can use less if you want, but I like quite an intense ginger flavor.
Just place that in with the cream and stir it around, then what we are gonna do is heat
this cream and then we're gonna leave it to sit for 15 minutes so just bring it into the
bowl and then take it off from the heat, leave it to sit for 15 minutes to let that ginger
flavor to really infuse through.
Next you want to bring your cream back up to the boil again, and then pour it over the
chocolate passing it through the sieve.
Using the back of the spoon just push on your ginger so that you get the maximum amount
of juice and flavor out of that ginger and into your ganache.
We should be left with this dry amount of the ginger.
To make sure that all of your chocolate is covered by the warm cream just push it down,
leave that to sit for about 30 seconds and then stir it through.
If you've still got lumps of white chocolates that are not melted, feel your bowl.
If it feels warm enough then just leave it to sit and they should melt up.
If it's not quite warm enough and they're not going to melt, then you might want to
microwave it for about 20 seconds snd then stir it until they melted in.
And there you have a nice smooth ganache.
What we're gonna do is now leave that at room temperature to firm up.
If you are in a hurry you could put it in a Ziploc bag, flatten it out, put it in fridge
and it will cool down nice and fast.
You can add some color if you like.
I've added a little bit of green here and then put it in a Ziploc bag just with the
corner cut off and then do a circle just inside from the edge and around into the middle and
put them together.
It helps if you pair your macaroon shells before you start piping so you can get the
ones that are the same size matched together so they go together nicely.
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Enjoy.