Lovely macarons with dark chocolate and citrus flavours. Perfect for easter?
1 batch macarons made from the base recipe
– 75 g (6 table spoons) egg whites
– 100 g (1/2 cup) white sugar
– 100 g (1 cup) almonds
– 100 g (1 cup) powdered sugar
– 100 g (1/2 cup) dark chocolate chips
– 1/2 dl (1/4 cup) heavy cream
– 2 tablespoons of butter
– 2 teaspoons of orange zest
Follow the base recipe making the macarons. Add yellow concentrated food coloring to the mixture, while beating the egg whites. Bake and cool the macarons.
Combine chocolate, cream and orange zest in a small pan. Heat the mixture on low heat until the chocolate has melted. Remove the pan from the heat and add butter. Mix together and leave to cool.
When the ganache has thickened (after some time in the fridge), you can start sandwich the macarons. Use a teaspoon, a knife or a piping bag, whichever you prefer: turn a macaron upside down, add 1/2-1 teaspoon of chocolate ganache, and press the bottom of another macaron on top of it.
Place the macarons on a serving platter, serve them and enjoy!