Dense and chewy, squidgy and packed with flavour these British style macaroons are very different to the light and crispy French equivalent. There is an added twist too as the middle of this macaroon contains a surprise of dark chocolate – oozing out if eaten warm from the oven but equally delicious at room temperature. I used Pump Street Bakery’s 70% Grenada Chocolate.
I’ve made the macaroons with pistachios and almonds rather than the usual coconut to be a bit different – and don’t forget these treats are gluten free. If you prefer you can replace pistachios with hazelnuts or any nut you fancy. The macaroons are easily made vegan by substituting the egg with a ground flax-seed and water mix (for details see tip at end of recipe) and making sure you use vegan chocolate which most dark chocolate is!
Now for confession time, that is that these macaroons are ridiculously easy and quick to make. Ten minutes to assemble and about ten minutes to cook. So if you get a real craving for something sweet with your tea or coffee (they are an absolute dream with an espresso) or a friend announces they are popping round unexpectedly, this is the recipe to reach for! Continue reading