California Prune and Chocolate Macaroons

Servings: 25
Prep Time:
Cook Time:


180g icing sugar

180g ground almonds

180g caster sugar

4 egg whites

3 tbsp water

Drop of lemon juice

20 California Prunes

100g good quality dark chocolate

Purple food colouring


Pre-heat oven to 180″C/350°F lgas mark 4. Mix the icing sugar, almonds and 2 of the egg whites into a paste. In a small pan bring the caster sugar and water to a boil. Whisk the remaining 2 egg whites on medium to high speed to a stiff peak. Once the sugar and water mixture has boiled and become syrupy add this to the egg whites – add food coloring at this stage until you have the desired color. Whisk on a highs peed or 1- 2 minutes. Gently fold this into the paste mixture and put into a piping bag. Line 2 large trays with greaseproof paper and pipe small circles of the mixture – try to make them similar in size Bake in the oven for 10-13 minutes until cooked then remove and cool on a wire rack. Melt the chocolate on a bain maria – meanwhile in a food processor whizz up the California Prunes to form a paste. Combine the California Prune paste with the melted chocolate – allow to cool slightly. Once the macaroons and the paste have cooled. Sandwich together 2 macaroons by piping the chocolate and Calilornia Prune ganache in the middle

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