Chocolate Macarons filled with a Chocolate Orange Ganache
180g ground almonds
200g icing sugar
30g cocoa powder
300g castor sugar
2x 80g egg whites
Grind and sift cocoa powder, icing sugar & ground almonds. Add 80g of egg whites and mix together to a paste. In a saucepan mix together castor sugar & water. Boil the syrup to 118C. While the syrup is boiling whisk the 80g egg whites. When the syrup reaches 110C, increase the speed. Once the syrup had reached 118C remove from the heat and pour into the egg whites as they beat. Slowly pour the syrup down the side of the bowl. Increase speed and whisk till you have an Italian Meringue. Fold the two mixtures together till you have a batter that resembles flowing lava.
Pipe thé macarons using a 0.8cm round nozzle. Tap the tray to remove the air bubbles. Dust with cocoa powder. Leave the Macarons to dry for 30min, then bake for 20min on 120 C thermofan.
Allow to cool then fill with the ganache.
Chocolate orange ganache
250g milk chocolate
zest of 1 orange
Heat up cream and zest to a simmer, pour over choc. Allow to melt them stick blend. Set aside.