Violet macarons with honeycomb ganache Recipe

Violet macarons with honeycomb ganache

Pretty up your package with a sprinkling of candied violets, then crush chocolate honeycomb and add to this gorgeous ganache. - by Chantal Walsh

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Pretty up your package with a sprinkling of candied violets, then crush chocolate honeycomb and add to this gorgeous ganache.

Ingredients

1 portion Foundation macaron recipe (see linked recipes)

3 tbsp candied violets (from specialty food stores)

300 g dark chocolate buttons

5 tbsp (100 ml) thickened cream

50 g chocolate-coated honeycomb snack bar, broken in to small pieces

Make the macarons following the Foundation macaron recipe (see linked recipes), adding purple food colouring and sprinkling macarons with candied violets before baking in Step 12.
To make honeycomb ganache, put chocolate buttons and cream in  a heatproof bowl set over a saucepan of simmering water, making sure bottom of bowl does not touch  water, until chocolate is melted. Stir well. Set aside for 30-40 minutes or until ganache has thickened. Fold in  chocolate honeycomb pieces.
Spoon ganache into a piping  bag fitted with a 1cm plain nozzle. Pipe a little ganache onto 1 macaron, then sandwich with a second macaron. Repeat with remaining macarons  and ganache. Serve immediately,  or arrange on oven trays and refrigerate or freeze overnight.