California Prune and Chocolate Macaroons
California Prune and Chocolate Macaroons

California Prune and Chocolate Macaroons

Makes: 25Prep Time: 20 minCook Time: 10-13 min


  • 180g icing sugar
  • 180g ground almonds
  • 180g caster sugar
  • 4 egg whites
  • 3 tbsp water
  • Drop of lemon juice
  • 20 California Prunes
  • 100g good quality dark chocolate
  • Purple food colouring


  1. Pre-heat oven to 180°C.
  2. Mix the icing sugar, almonds and 2 of the egg whites into a paste.
  3. In a small pan bring the caster sugar and water to a boil.
  4. Whisk the remaining 2 egg whites on medium to high speed to a stiff peak. 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 the desired colour.
  5. Whisk on a high speed for 1- 2 minutes.
  6. Gently fold this into the paste mixture and put into a piping bag.
  7. Line 2 large trays with greaseproof paper and pipe small circles of the mixture – try to make them similar in size.
  8. Bake in the oven for 10-13 minutes until cooked then remove and cool on a wire rack.
  9. Melt the chocolate on a bain marie.
  10. Meanwhile in a food processor whizz up the California Prunes to form a paste.
  11. Combine the California 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 Calilornia Prune ganache in the middle