Speckled Easter Egg Macarons
120g ground almonds
200g Natura Sugars Demerara Icing Sugar
100g egg whites (about 3 large eggs)
1/4 tsp cream of tartar
35g Natura Sugars Golden Caster Sugar
Pastel food colourings
Brown gel colouring
Dark chocolate ganache
250g The Kate Tin Milk Baking Chocolate, chopped
100g speckled eggs, chopped (plus extra for nibbling!)
Line 2-3 baking sheets with baking paper. Sift together the ground almonds and icing sugar to remove any clumps. Blend any leftover mixture in a food processor then sift again until nothing remains. Begin beating the egg whites and cream of tartar on low speed. Once the egg whites are very foamy, start sprinkling in the sugar as you beat. Increase the speed to medium, if necessary, and beat the meringue to stiff glossy peaks. Add about 1/4 of the almond/sugar mixture and fold until no streaks remain. Continue to add the almond mixture in quarters, folding until incorporated. Carefully divide the batter among 3 bowls and tint each a different colour, being careful not to overmix. The batter should be the consistency of molten lava. Pour the batter into a piping bag fitted with a straight nozzle and pipe rows of batter onto the baking sheets, giving them space to spread. Drop the baking sheet firmly on the counter from a height of about 20cm firmly, repeat 3 times. Allow the cookies to rest on a level surface at room temperature for 30-60 minutes until they are no longer tacky to a light touch. While they rest, place an oven rack in the lower 3rd of your oven and preheat to 150C (fan-forced). Bake the cookies for 16-20 minutes. If the tops are firm and no longer move away from the bottoms, then they are ready.
Make the ganache by heating the cream and pouring over the chocolate. Stir until melted then allow to set until spreadable. Sandwich the macarons together with the ganache and crushed speckled eggs. Speckle with brown gel colouring using a pastry brush.