https://www.cutoutandkeep.net/projects/craft-brew-beercaroons • Posted by Cat Morley
Full of dark roasted malt flavours, the Black Saison beer from Firebrand Brewing was the perfect match for the dark chocolate ganache in these beercaroons.
Full of dark roasted malt flavours, the Black Saison beer from Firebrand Brewing was the perfect match for the dark chocolate ganache in these beercaroons.
We'll start by making our beer ganache.
Gently heat together the double cream and beer until it begins to simmer.
Break the chocolate into a bowl and pour over the hot cream. Stir until the chocolate has all melted and then leave to cool and harden.
Meanwhile, make your macaroons. Blend together the ground almonds, icing sugar and cocoa in a blender and then sift into a bowl. Beat the eggs in a separate bowl until they form soft peeks and then whisk in the sugar a little at a time until it forms a thick meringue. Fold the ground almond mixture into the eggs.
Scrape the mixture into a piping bag and pipe your macaroons out onto a baking tray. Bang the tray hard against your countertop to remove any air bubbles. Leave for 30 minutes before baking at 150'C for 12 minutes.
The ganache will be thick enough to pipe after a few hours.
Pipe some ganache in between each macaroon.
Enjoy!