Ingredients

Ingredients For the chestnut macaroons

• 340g/12oz icing sugar

• 120g/4½oz ground almonds

• 200g/7oz roasted, skinned hazelnuts

• 240g/9oz free-range egg whites (from about 4 medium eggs)

• 100ml/3½fl oz water

• 320g/11½oz granulated sugar

• 2 tsp chestnut gel food colouring

For the ganache filling

• 480ml/17fl oz double cream

• 440g/1lb dark chocolate, finely chopped

• 100g/3½oz unsalted butter, softened at room temperature

• 400g/14oz roasted skinned hazelnuts, chopped

For the raspberry macaroons

• 340g/12oz icing sugar

• 320g/11½oz ground almonds

• 240g/9oz egg whites (from about 4 medium eggs)

• 100ml/3½fl oz water

• 320g/11½oz granulated sugar

• 2 tsp powdered raspberry food colouring

For the raspberry ganache filling

• 240ml/9fl oz double cream

• 220g/8oz dark chocolate, finely chopped

• 50g/2oz unsalted butter, softened at room temperature

• 150g/5½oz raspberry jam

Description

This Impressive Macaroon Tower Makes A Chic Alternative To A Traditional Wedding Cake. This Recipe Makes Enough Macaroons To Cover A 50cm X 23cm/20in...

View Full Recipe