Today we are going to make orange macaroons with chocolate orange ganache filling. For

a printable copy of the recipe with quantities, go to the website, the link is in the description

below the video or you can just type in howtocookthat.net.

To start with, you need to whip your egg whites and sugar until they form stiff peaks, and

we're going to add in some salt and color. I've mixed a bit of yellow and a bit of red

together here because I want orange. If you're going to add too much liquid color then it's

gonna affect your macaroons. If you want a deep bright color, then use powdered.

We are going to fold in a sifted icing sugar and almond, I've already sifted it through

once, but we need to sift it twice just to make sure we don't have any more lumps of

almond meal in there. Then you wanna fold in your mixture. It's going to take about

50 folds to fold it in, so you count as you go.

Okay so let's just check if we are ready. Put some there and see, does it fall back

in slowly into the mixture? Give it a little shake. Not really. So we need to keep going

a little bit further. It's looking a bit better and we're going to do another five more folds.

That's looking good.

We are going to pour that mixture into the piping bag. Grab your tray that's lined with

baking paper, then simply pipe. Then what we need to do is tap our tray on the bench,

turn it around and do it again. That should be enough. So you can see how some of those

little air bubbles have just come out and popped. That's what we are looking for. So

they are ready to go to the oven.

To make an orange ganache, we are going to use 200 grams of dark chocolate, 80 grams

of cream and the grated rind of one orange. Tip that into the cream. What you're going

to do is heat that cream to boiling then turn off the heat and let it sit for 15minutes

to let that orange flavor really infused through. Bring your cream back up to the boil, and

then pour it through a sieve onto your chocolate. Using the back of a spoon push back on the

orange rind to get the maximum amount of orange flavor out of the orange rind. Push down on

the chocolate to make sure all of your chocolate is covered by the cream and leave it to sit

for about 5 minutes so that the chocolate can melt. Stir through until you get a nice

smooth chocolate orange ganache.

Put that in a Ziploc bag flat in the fridge to let it cool down and thicken up. We're

not quite done. See how they haven't come off cleanly? So I'm gonna put them back in

the oven for another couple of minutes. I might just eat that one though.

Once your macaroons are ready if you like you can sprinkle them with a little bit cocoa

powder, next take your chocolate orange ganache and pipe it into the bottom half. I'll like

to go around the edge first and then spiral into the middle and then simply sandwich that

one on top, push gently down and there you have your chocolate orange macaroon.

It helps to pair your macaroons before you start filling them into one with a similar

size so they look good when they are put together.

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Have a great day.