Chocolate Macaroon Recipe with Honeyed Chocolate Ganache
What do you do with leftover egg whites? I make chocolate macaroons. I adore macaroons and find it very hard to stop at only one. One leftover egg white is the perfect quantity to make a few, but not too many. This chocolate macaroon recipe substitutes chufa flour for ground almonds, but you can easily swap them back again if you find ground chufas difficult to get hold of.
Chocolate Macaroon Recipe
Chocolate macaroons are one of my favourites. They’re crisp on the outside and wonderfully chewy on the inside. My chocolate macaroon recipe doesn’t produce the exquisite and elegant French macarons that are notoriously difficult to achieve, but a more homely style of British biscuit that is half way between a meringue and macaron. Who cares about cracks anyway? My macaroons may lack finesse, but they have all of the flavour and they’re a breeze to make.
Chufa Flour
I already have two recipes on the blog for chocolate macaroons: chocolate macaroons and chocolate macaroons with a hint of star anise and rosemary. These ones, however, are rather different. After trying in my previous post not to use any weird and wonderful ingredients, I’m back at it again. Instead of using almonds in the mix, I’ve incorporated chufa flour. If you’re not sure what chufas are (aka tiger nuts), head over to my post tiger nut chocolate chip cookies which explains what they are.
With just one egg white, I made four filled chocolate macaroons with a single one left over. Oh my, they were good; every bit as good as those made with almonds. They kept well until day two, but sadly there were no more to try on day three.
Honeyed Chocolate Ganache
I’ve made a smooth honeyed chocolate ganache for this chocolate macaroon recipe. Be warned, it’s so tasty you need to be careful you don’t eat it all before it ever becomes a filling. I used milk chocolate with just a dash of dark to liven it up a bit, but feel free to use all dark chocolate if you prefer. Chocolate is a tricky medium to work with. In the past I’ve had problems with my ganache splitting, but since I started stirring from the middle outwards and trying not to over mix, I’ve managed to produce perfect shiny chocolate ganache – touch wood!
Other Recipes For Using Leftover Egg Whites
- Apple meringue via Fab Food 4 All
- Battenberg macarons via Recipes and Reviews
- Chestnut cream meringue cake via Tin and Thyme
- Chilli chocolate chip friands via Tin and Thyme
- Chocolate cinnamon smacaroons via Tin and Thyme
- Coconut chocolate bars via Tin and Thyme
- Cottage cheese crepes via Elizabeth’s Kitchen Diary
- Heavenly meringues via Farmersgirl Kitchen
- Lemon spoon (meringue softened sorbet) via Kavey Eats
- Orange & gingerbread pavlova via The Baking Explorer
- Raspberry rose friands via Tin and Thyme
- Raspberry & white chocolate meringue kisses via Only Crumbs Remain
- Rhubarb & ginger pavlova via Foodie Quine
- Toffee pavlova with cappuccino cream cloud via Fuss Free Flavours
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this chocolate macaroon recipe, I’d love to hear about it in the comments below or via social media. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.
Chocolate Macaroon Recipe. PIN IT.
Chufa Chocolate Macaroons with Honeyed Chocolate Ganache – The Recipe
Chufa Chocolate Macaroons with Honeyed Chocolate Ganache
Ingredients
Chocolate Macaroons
- 1 egg white from a largish egg
- 1 tsp vanilla sugar can use golden caster sugar instead
- 2 tsp cocoa powder
- 25 g icing sugar
- 25 g chufa flour can use ground almonds instead
Honeyed Chocolate Ganache
- 50 ml double cream
- 50 g milk chocolate 35%
- 35 g dark chocolate 70%
- ½ tsp honey
Instructions
Chocolate Macaroons
- In a clean bowl, whisk the egg white until peaks start to form. Whisk in the vanilla sugar until stiff and glossy.
- Sift in the cocoa powder and sugar bit by bit and carry on whisking until everything's combined.
- Fold in the chufa flour until just combined. Don't worry if the egg white deflates. It's supposed to.
- Spoon teaspoonfuls onto a lined baking sheet and form them into a round with the back of the spoon. Place well apart.
- Bake at 180℃ for 12 minutes. Leave on the tray to cool.
Honeyed Chocolate Ganache
- Melt the chocolate in a bowl over hot (but not boiling) water. Remove from the heat.
- Heat the cream to near boiling, then pour over the chocolate.
- Add the honey, then stir from the inside out until everything is just incorporated. Leave to cool slightly so that it's firm enough to spread.
- Turn the cooled macaroons over and spread a generous amount of ganache over every other one. Sandwich together and leave for an hour or so to set.
Notes
Linkies
This chocolate macaroon recipe is my contribution to this month’s #WeShouldCocoa. Bloggers if you’ve made any recipes using chocolate as a main ingredient this month, do join in.
I’m also sharing this chocolate macaroon recipe with #BakingCrumbs at Only Crumbs Remain, Bake of the Week at Casa Costello and #CookBlogShare over at Everyday Healthy Recipes.
angiesrecipes
20th June 2018 at 6:34 pmLove fiber rich chufa flour. These macaroons look wonderful!
Choclette
24th June 2018 at 4:29 pmThanks Angie. They were the so easy to make and so delicious. They look quite different to those I’ve made with almonds.
Kavita Favelle
21st June 2018 at 6:33 amI’ve never used or come across chufa flower, now utterly intrigued!
Choclette
24th June 2018 at 4:27 pmI expect you could easily grind your own flour from the actual ‘nuts’, but I’ve not yet tried it.
Angela / Only Crumbs Remain
21st June 2018 at 10:54 amThese look soooo good Chocolette – I’m not surprised that they didn’t last long. I’m completely fascinated too with your honeyed ganache – I definitely need to give that a try it sounds so good. Thankyou too for linking to my meringue kisses.
Angela x
Choclette
24th June 2018 at 4:26 pmI’ve found that adding a little honey to ganache, not only makes it taste even more delicious, but also help to stop it from splitting.
Angela / Only Crumbs Remain
30th June 2018 at 3:51 pmThat’s a great tip Choclette – I’ll definitely be trying it 🙂 Thankyou too for linking up with #BakingCrumbs,
Angela x
Choclette
1st July 2018 at 6:02 pmA pleasure Angela, as always. I’m so glad your running it.
johanna @ green gourmet giraffe
21st June 2018 at 1:02 pmI’ve passed over tiget nuts once but next time I must try them – glad to get a bit of inspiration from here – your macaroons look delicious – though I was surprised you put ground almonds in them – the macaroons I had as a kid always had coconut and were so wonderful – much nicer than french macarons (shhhh don’t tell anyone I said this).
Choclette
24th June 2018 at 4:25 pmAh, coconut macaroons! There’s a bit of controversy over this. Some Brits say macaroons are the ones with coconut and others, like me, expect macaroons to be made from almonds. Coconut macaroons are called “coconut macaroons” to distinguish them from just plain macaroons. It’s all very arbitrary. We have the same debate about whether to put jam or cream first on scones.
jenny paulin
21st June 2018 at 8:18 pmyour macarons look lovely, such a tempting colour aswell as sounding so interesting with their honeyed chocolate ganache. I love how simple they are to make too. thank you for sharing with #Bakeoftheweek x
Choclette
24th June 2018 at 4:18 pmThanks Jenny. I’m all for simple bakes and these taste just as delicious as their rather more complicated cousins.
Monika Dabrowski
22nd June 2018 at 11:43 pmMy goodness, what a lot of deliciousness! I love your chocolate recipes, they are always so well thought through. #CookBlogShare
Choclette
24th June 2018 at 4:17 pmAw thanks Monika. I’m not sure how well thought through they are, but I like to get creative with both new and old flavours and ingredients.