Ganache Filling
Ingredients:
200g white cooking chocolate
60ml cream
10 drops oil based essence
you may also add gel coloring to the filling
Method:
1. Melt in a double boiler
2. Add essence
3. Put a dot between two macaroon cookies.
4. Cool in fridge for 30 minutes
If I make the macaroons to hang on my Christmas tree, I fill them with Royal
icing. This icing gets very hard and fixes your ribbon into the macaroons.
Royal Icing
Ingredients:
1 egg white
10ml lemon juice
250g icing sugar
Method:
1. Beat the egg white and orange juice
to a soft peak stage.
2. Sift the icing sugar over the egg
white and beat for about 7 minutes
until stiff.
3. Put a dot on one half of your
macaroon.
4. Place your ribbon ends in the royal
icing so that it forms a loop to hang
on your tree, and then place the
second macaron biscuit on top.
This icing gets very hard and is not as
nice to eat, but it looks fantastic.
I hope we have a few brave bakers that
want to give this one a try. For the less
adventurous I gladly share my favourite
butter cookie recipe alla Nigella Lawson.