Crunchie Macaron Recipe - Great British Chefs

Ingredients

• 300g of ground almonds
• 300g of icing sugar
• 110g of egg white
• 300g of caster sugar
• 55g of water
• 1g of yellow food colouring
• 1g of brown food colouring
• 150g of milk chocolate, 46%, preferably Valrhona Bahibe
• 100g of dark chocolate, 70%, preferably Valrhona Guanaja
• 200g of whipping cream
• 2g of flaky sea salt
• 25g of trimoline
• 30g of unsalted butter, softened
• 200g of caster sugar
• 70g of glucose
• 45g of honey
• 25g of water
• 10g of bicarbonate of soda
• 200g of Cacao Barry Extra Bitter 64%, chopped or in chips