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Jaffa chocolate macarons
Jaffa chocolate macarons
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Create delectable orange almond macarons with a hint of white chocolate and cointreau.
Ingredients:
  • 300g icing sugar
  • 200g almond meal
  • 35g cocoa powder
  • 5 egg whites (from 59g eggs)
  • Pinch of cream of tartar
  • 75g caster sugar
  • Cadbury Bournville cocoa, to dust
  • 200g white chocolate melts
  • 80ml thickened cream
  • 1 tsp finely grated orange rind
  • 20.00 ml Cointreau
Instructions:
  • Pass the icing sugar, almond meal, and cocoa through a fine sieve into a large bowl.
  • Achieve soft peaks by whisking egg whites in a clean, dry bowl with an electric mixer. Incorporate cream of tartar until firm peaks form. Slowly add caster sugar, one tablespoon at a time, until dissolved. Fold mixture into almonds until combined (it will have a firm texture).
  • Preheat your oven to 150°C. Line 2 oven trays with baking paper. Fill a piping bag equipped with a 1cm plain nozzle with the mixture. Pipe 3cm rounds onto the trays. Gently smooth the peaks with a wet finger. Let them rest for 1 hour to develop a crust before baking.
  • Bake in a preheated oven for 25 minutes, exchanging trays halfway through, or until the touch is firm. Then, take out of the oven and let cool on the trays.
  • Create a luxurious white chocolate and orange ganache by combining white chocolate, cream, orange zest, and Cointreau in a heatproof bowl set over simmering water. Stir with a metal spoon for 5 minutes until the chocolate melts and the ganache turns smooth. Chill in the fridge for 30 minutes until just firm.
  • Spread a layer of ganache on the base of a macaron and sandwich with another. Repeat with the rest of the macarons and white chocolate ganache. Serve on a plate and sprinkle with cocoa powder.

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