Violet Crumble Choc Honeycomb Macaroons
Preheat the oven to 150 degrees Celsius
Sift the icing sugar together with the almond meal.
Beat the egg whites until they form nearly stiff peaks.
Gradually add the caster sugar, and continue beating vigorously until all the sugar has dissolved and the egg whites form stiff peaks.
Add violet colouring. (add until desired colour).
Fold the almond meal mixture and blend well until it is smooth.
Spoon the mixture into a piping bag with a round nozzle and push the mixture down to the end.
Line a baking tray with a sheet of baking paper.
Pipe around 60 rounds (with 2cm diameter) on the baking paper (they will flatten out to 3cm).
Leave the rounds for 30 minutes in a warm place to dry.
The mixture should now be dry to touch.
Bake the macaroons for 10-15 minutes.
Leave the macaroons to cool on the baking paper before peeling them off.
By melting the chopped chocolate and cream in a bowl over simmering water (the bowl should not touch the water).
Leave a bit then mix until smooth and glossy, add butter.
Set aside for a few minutes to cool before adding 20g of the Violet Crumble Choc Honeycomb crumb.
Allow to completely cool down.
Pipe ganache on ONE HALF of the macaroon only and then press the other half making sure the ganache does not ooze out and is just visible at the edges.
Decorate macaroons by melting chocolate and sprinkling the remaining Violet Crumble Choc Honeycomb crumb over the tops of each macaroon.