Sunday, 18 December 2011
Chocolate Macaroon filled with Milk Chocolate Ganache....
Prep time: 15 min
Cooking time: 30min
4 Medium egg whites
250g Caster sugar
50g Cocoa powder (sieved)
250g Good quality milk chocolate
400g TOTAL Greek Yoghurt Classic
Method for Meringues
Line two flat baking sheets with parchment paper.
Using an electric hand whisk or machine whisk at high speed, whisk the egg whites and half of the sugar until thick.
Turn the speed of the whisk down a little and gradually add in the rest of sugar. You should be left with a very thick and shiny mixture.
Fold the sieved cocoa powder into the mixture.
Fill a piping bag (with a star shaped nozzle) with the meringue mixture
Holding the piping bag upright, carefully pipe 5cm rosettes (see picture), approx 5cm apart on to the baking trays.
Bake the meringues gently in a pre heated oven until dry to touch (275F, 140 degrees Celsius, and Gas Mark 1).
Once the meringues are ready, take them out of the oven and leave to cool. (Store in an air tight container, NOT in the fridge.
Method for Ganache
Place the chocolate in a bowl and melt over a saucepan of simmering water
When the chocolate is melted, whisk in the yoghurt and refrigerate for 30mins.
Using star shaped nozzle and piping bag, pipe a generous amount of ganache in between two meringues. Sandwich together and dust with cocoa powder for garnish.
You can also use dark chocolate or white chocolate in your ganache – depending on your taste. For a more indulgent taste, try adding splash of brandy to your ganache. White chocolate also works really well with Malibu.
Guest Post Credits -Total Greek Yoghurt