The other day I baked Macaroons again and they turned out nearly just the way I wanted. A crisp chocolate meringe shell with a chewy inside, filled with smooth milk chocolate ganache. I used this recipe and added 1tsp of cocoa powder to the icing sugar/almond mix. The milk chocolate ganache is very easy to make and I chose to kepp it plain, next time I might flavour it with some liqour or whiskey. I used Fair Trade milk chocolate of good quality.
Milk chocolate Ganache
100 grams milk chocolate
50ml cream
1tbsp butter
Bring the cream to boil and take off the heat. Add butter and chocolate, stir until the chocolate has melted and it all looks smooth and well combined. Set a side to cool down. The ganache is set when not runny anymore and thick in consistency. Fill the Meringe shells with the ganache and put together two and two. Chill before serving and store in an air tight container in the fridge.
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