2 Waitrose British Blacktail Large Egg whites
125g icing sugar
1 tbsp cocoa
100g ground almonds
50g dark chocolate, chopped
1 tbsp double cream
50g cherries, stoned andchopped
Dark chocolate and cherries to decorate
1. Heat oven to 180°C, gas mark 4. Line a large baking sheet with baking parchment. Whisk the egg whites. Sift the icing sugar and cocoa together and fold into the egg whites with the ground almonds.
2. Fill an icing bag fitted with a plain nozzle with the mixture. Pipe 12 rounds about 5cm across leaving space between each. Smooth the surface with a damp finger and leave for 15 minutes to dry. Bake for 15-18 minutes until the macaroons feel firm and peel easily off the paper. Cool on the paper then peel off.
3. To make the filling, put the chocolate in a heatproof bowl with the cream and warm over a pan of barely simmering water. Stir until smooth. Leave to cool then stir in the chopped cherries. Use to sandwich the macaroons in pairs.
4. Arrange on a cooling rack and drizzle with melted dark chocolate and top with a cherry. The macaroons can be stored in a tin but are best eaten on the day they are made.
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