Violet Crumble Choc Honeycomb Macaroons
Violet Crumble Choc Honeycomb Macaroons Ingredients Method - Step 1Preheat the oven to 150 degrees Celsius - Step 2Sift the icing sugar together with the
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Ingredients
- 1 1/2 cups icing sugar, sieved (twice)
- 1 1/4 cups almond meal, sieved (twice)
- 125g egg white (approx 4 large eggs)
- 1/2 cup caster sugar
- Dark Violet food colouring (gel preferable)
- 70g Violet Crumble Choc Honeycomb, finely blended into a crumb like texture
- 60g dark good quality chocolate, chopped
- 150mls double cream
- 2 tablespoons unsalted butter, room temperature & chopped
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