These are probably my favourite macaroon flavour combo, the bitter chocolate in the filling works so well with the spicy ginger and sweet almond meringue. These are guaranteed to disappear fast, one just isn't enough!
2 baking sheets lined with baking parchment
Piping bag fitted with 1 cm plain nozzle
75g ground almonds
115g icing sugar
1 tsp ground ginger
2 large, free range eggs
50g caster sugar
25g unsalted butter
1 tbsp stem ginger syrup
85g good quality dark chocolate, broken into pieces
4 tbsp double cream
1 piece stem ginger, finely chopped
1. Put almonds, icing sugar and ground ginger into a food processor and process for 15 secs.
2. Sift mixture into a bowl.
3. Place egg whites in a large bowl and whisk until soft peak stage.
4. Gradually whisk in caster sugar to make a firm, glossy meringue.
5. Using a spatula, fold the almond mixture into the meringue a third at a time.
6. When all the dry ingredients are incorporated, continue to fold the mix until you have a shiny batter with a thick, ribbon like consistency. Too stiff and your shells will be hard to pipe and will have peaks, too soft and the piped rounds won't hold their shape.
7. Fill the piping bag with the batter and pipe 32 small rounds onto the prepared trays.
8. Lift the baking sheets and bash them on the work top a few times, fairly hard, to remove any air bubbles, this also helps form the frilly foot or "pied".
9. Leave a room temperature for half an hour.
10. Preheat oven to 160C / 325F / gas mark 3
11. Bake for 10-15 mins, until crisp and the base doesn't wobble when peeled gently from the paper.
12. Leave to cool for 10 mins, then remove from the paper and cool completely on a wire rack.
1. In a bain marie or in the microwave, melt the butter, ginger syrup and chocolate.
2. Remover from the heat and stir in the cream and stem ginger.
3. Cool for 20 mins, stirring occasionally.
4. Use to sandwich pairs of macaroons together.