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Instructions

1. Pre-heat oven to 180 
2. Mix the icing sugar, almonds and 2 of the egg whites into a paste. 
3. In a small pan bring to the boil the caster sugar and water. 
4. Whisk the remaining 2 egg whites on medium to high speed to a stiff peak. 
5. Once the sugar and water mixture has boiled and become syrupy add this to the egg whites – add food colouring at this stage until you have desired colour. 
6. Whisk on a high speed for 1-2 minutes. 
7. Gently fold this into the paste mixture and put into a piping bag. 
8. Line 2 large trays with greaseproof paper and pipe small circles of the mixture – try to make similar in size. 
9. Bake in the oven for 10-13 minutes until cooked and remove and cool on a wire rack. 
10. Melt the chocolate on a bain marie – meanwhile in a food processor whizz up the prunes and lemon juice to form a paste. 
11. Combine the prune paste with the melted chocolate – allow to cool slightly. 
12. Once the macaroons and the paste have cooled sandwich together 2 macaroons by piping the chocolate and prune ganache in the middle. 

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Desserts and Sweet Treats,

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