Choco Macarons With Mulberries Ganache

• 30 macarons
• 3 egg whites must be out of the fridge for about three days
• 1 1/16 cups ground almonds
• 5/8 cup sugar
• 4 tablespoons caster sugar
• 3 3/4 tablespoons cocoa dark
• 1 2/3 cups mulberries
• 9/16 cup white chocolate
• 5 9/16 tablespoons cream fullfat
• 2 tablespoons caster sugar
• 1 teaspoon maize
• 2 teaspoons water

1. Pour into a saucepan the mulberries and sugar; let them cook until very smooth; sieve the puree into a bowl and set aside;
2. Break the white chocolate into another bowl and pour into a pan the cream, cook slowly until boiling, and then pour onto the chocolate; melt with a spoon and add the mulberries puree; Go back to the fire and add the maize melted with little water; cook until creamy.
3. Set aside, cover with film and let it cool in the fridge.
4. For the macarons
5. Whisk the egg whites with the caster sugar until soft peeks form;
6. Combine in alarge bowl the icesugar, dark cocoa and very fine grounded almonds;
7. Add in two times the egg whits stirring very carefully with a spatula;
8. Pour the mixture into a sac-a-poche and form little drops onto a tin; let the mixture rest for about 30mins;
9. Heat the oven at 150u0b0-160u0b0
10. Cook macarons for about 10-12 mins.
11. Let them cool completely and then combine then with the ganache.

egg whites must, ground almonds, sugar, caster sugar, cocoa, mulberries, white chocolate, cream fullfat, caster sugar, water

Taken from www.yummly.com/recipe/Choco-Macarons-With-Mulberries-Ganache-1652939 (may not work)