White Chocolate Macaroons
ready in 55 min.
Heat the oven to 140°C (120°C in a fan oven), 275°F, gas 1 and line a baking tray with grease-proof paper.
Whisk the egg whites with the lemon juice until stiff, gradually adding the icing sugar. Continue whisking until you have a very stiff, glossy mixture. Carefully fold in the almonds and tip in the rum.
Spoon the mixture into a piping bag with a large, round nozzle. Pipe equal-sized blobs of meringue onto the baking tray and bake in the oven for around 10 minutes so that the outside is crispy and the inside is still soft. Remove from the tray and leave to cool completely.
For the filling, carefully melt the cooking chocolate in a bain marie. Stir in the sugar, cream and butter with an egg whisk. Leave the mixture to cool slightly, then spread half of the macaroons with filling and top with the remaining macaroons.