SARAH BERNHARDTS
MACAROONS. 100g ground almonds, 115g sugar, 1 egg white, 2.5ml almond extract. GANACHE.110ml double cream,55g dark chocolate.
Oven: 150C/Gas 2
Source: Cocolat/E.Jepsen
METHOD
Mix almonds & sugar, add egg white & extract, mix to a paste. Pipe onto silicon paper lined trays, stand 30 mins, bake 20 mins. Cool. Melt chocolate, whip cream, fold in chocolate. Pipe a mound onto each macaroon, chill till firm. Melt 2oz chocolate, cool, dip chilled Bernhardts in chocolate, chill.