LIQUORICE Macarons With White Chocolate 2 Comments

LIQUORICE Macarons With White Chocolate

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The recipe is made by Maja Ambeck Vase who has the blog
(20 Macarons)

• 75 g ground almonds
• 75 g icing sugar
• 25 g egg whites
• Black food colouring
• 75 g sugar
• 25 g water
• 25 g egg whites

Liquorice Cream
• 120 g white chocolate
• 60 ml double cream
• 50 g Johan Bülow Sweet Liquorice Syrup

Stift the icing sugar and ground almonds into a bowl and add 25 g egg whites and a few drops of food colouring.
Bring the water and sugar to the boil in a saucepan until the temperature reaches 117°C.
Whisk the egg whites in a bowl until stiff then slowly pour in the syrup, whisking until the mixture is almost cool.
Carefully fold the meringue into the almond mixture and spoon into a piping bag.
Pipe small circles onto a baking tray lined with baking paper and leave to stand for about 30 minutes.
Bake for approx. 12 minutes at 150°C

Liquorice Cream
Finely chop the chocolate and place in a bowl.
Bring the double cream and liquorice to the boil and pour over the chocolate.
Stir the mixture until it is smooth and glossy.
Spoon the cream into a piping bag and leave to cool for a couple of hours overnight.
Sandwich the macarons together with the liquorice cream and store in an airtight container in the fridge.

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