Chufa Chocolate Macaroons with Honeyed Chocolate Ganache
This chocolate macaroon recipe is super easy to make and produces a delightfully crisp on the outside chewy in the middle confection, which is half way between a meringue and a French macaron. The macaroons are made with chufa flour, but can easily be made with ground almonds if needs be. The macaroons are filled with a delicious honey chocolate ganache.
Course: Afternoon Tea
Keyword: biscuits, chocolate, chufa, chufa flour, cookies
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.
With only 1 egg white, a hand whisk works fine, but you can use an electric whisk if you prefer. Over stirring can split the ganache. If this happens, add a little more hot cream and stir again.Please note: calories are per serving. They’re approximate and will depend on exact ingredients used.