These are European macaroons, more meringue-like than chewy, coconut American macaroons.
75g/2.5 oz plain chocolate, chopped
2 large egg whites, at room temperature
200g/7.5 oz caster sugar
125g/4.7 oz ground almonds
2-3 drops almond essence
110g/4 oz white chocolate, chopped
100ml/approximately 3.75 fl oz double cream
2 baking sheets, lined with non-stick baking parchment
Makes 8 pairs
Bake in a preheated oven at 300F/150C/Gas 2 for 30 minutes until just firm. Remove from the oven and let cool on the trays for about 2 minutes or until firm enough to transfer to a wire rack to cool completely. When cold, peel the macaroons away from the lining paper.
To make the filling, put the white chocolate and cream into a small, heavy-based saucepan and heat very gently, stirring occasionally, until melted and smooth. Remove from the heat, let cool, then, using a wooden spoon, beat until thick and fluffy. Use to sandwich the macaroons together and set aside for at least 1 hour before serving. Store in an airtight container.
Best eaten within 5 days. Not suitable for freezing.
We just used whipped cream to fill them.