1.Blend the ground almonds and icing sugar in a food processor until well combined. Set aside.
2.Using an electric whisk, slowly whisk the egg whites in a large bowl at a low speed until stiff peaks form when the whisk is removed. Slowly whisk in caster sugar until the mixture is smooth and glossy, increasing the speed of the whisk as the mixture stiffens.
3.Gently fold in the food colouring and blended ground almonds and icing sugar until the mixture resembles shaving foam.
4.Spoon the macaroon mixture into a piping bag fitted with a 1cm round nozzle. Pipe 5cm circles onto the baking tray lined with greaseproof paper. If a peak forms, wet your finger and smooth it down. Sharply tap the bottom of the tray to release any air bubbles from the macaroons, then set aside for 60 minutes (the macaroon shells are ready to go in the oven when they are no longer sticky to the touch).
5.Meanwhile, preheat the oven to 160 degrees.
6.Bake the macaroons in the oven for 10-15 minutes, or until cooked through. Remove from the oven and set aside to cool for 5 minutes. Carefully peel away the greaseproof paper and set aside to cool completely.
7.Meanwhile, for the chocolate filling, heat the double cream and chocolate in a saucepan over a low heat, stirring occasionally, until smooth and well combined. Add the brandy and butter and stir until smooth, then remove from the heat and set aside to cool completely.
8.Use the filling to sandwich the macaroons together then chill in the fridge for 30 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (36g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 84 (56%)|
|Amt Per Serving||% DV|
|Total Fat 9.4g||13 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 13.3mg||4 %|
|Sodium 14.6mg||1 %|
|Potassium 97.3mg||3 %|
|Total Carbohydrate 15.3g||4 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 14g|
|Protein 2.2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 151
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