Milkybar Macaroons

I have been experimenting with macaroons recently think I have found a full proof recipe! I have used this method about 4 times now and each time my macaroons have turned out perfectly! The creamy milk bar ganache is absolutely delicious and I could sit down and demolish the lot!!!

If you have any questions please let me know 🙂 Happy baking!!!

Macaroons – Makes 11-12
100g icing sugar
100g ground almonds
55g caster sugar
2 egg whites

100ml double cream
100g milky bar

Sieve the icing sugar and ground almonds and put to one side

Separate the yolk from the whites from two eggs and add a pinch of salt

Whisk the egg whites until light and fluffy

Add half of the caster sugar and whisk

Add the other half of the sugar and whisk until stiff peaks are formed – test it above your head if you are feeling brave!

Add food colouring if you would like your macaroons a different colour

Add half of the ground almonds and icing sugar and fold gently

Add in the remaining ground almonds and icing sugar

Pop the mixture in to a piping bag and pipe 2-3 cm round circles – try to pipe them the same size

Leave to set for up to one hour until the mixture does not come off on your finger when you press it

Cook on 140c for 7 minutes, open the oven to let the steam out then cook for a further 7 minutes

Remove from the oven for around an hour or until they are cool

To make the ganache boil 100ml of double cream over a boiling pan of hot water

Reduce the heat and add in the milky bar chocolate when the milk is boiled and stir

Once the white chocolate has melted leave to cool then pop into the fridge until it has formed a thick consistency

Use a fish slice to remove the macaroons from the grease proof paper

Transfer your ganache into a piping bag and pipe onto your macaroons

Serve and enjoy!!!

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