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    You are in: Home / Recipes / Orange and Milk Chocolate Macaroons Recipe
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    Orange and Milk Chocolate Macaroons

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 10 mins

    3 hrs

    10 mins

    Perfectionist cook's Note:

    This is from the Australian Gourmet Traveller and is a slight variation on the standard macaroon by being sandwiched together with a milk chocolate ganache. I haven't tried this yet but will edit my post when I do.

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    Units: US | Metric


    • 1/2 cup whipping cream
    • 60 g unsalted butter, chopped (no substitutes)
    • 180 g milk chocolate (use the best quality you can find or use dark if you prefer)


    1. 1
      For filling, combine cream and butter in a saucepan and bring just to the boil.
    2. 2
      Remove from heat and add chocolate. Stir until smooth and refrigerate until thick. (About 3 hours).
    3. 3
      Meanwhile for biscuits, combine all ingredients and stir until mixture comes together.
    4. 4
      Flatten mixture between two pieces of plastic wrap until 3-4mm thick.
    5. 5
      Using a 4cm pastry cutter, cut out rounds and carefully lift onto a baking paper-lined oven tray. When finished, gather all scraps together and repeat process until all the mixture is used.
    6. 6
      Bake the macaroons at 170 degrees centigrade until just beginning to colour around the edges, about 10-12 minutes.
    7. 7
      Cool on trays and then sandwich together flat sides of macaroons with a teaspoon of filling per biscuit.
    8. 8
      These biscuits will keep, refrigerated, in an air-tight container for up to 3 days.

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    Nutritional Facts for Orange and Milk Chocolate Macaroons

    Serving Size: 1 (777 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 154.7
    Calories from Fat 91
    Total Fat 10.1 g
    Saturated Fat 6.9 g
    Cholesterol 15.1 mg
    Sodium 41.7 mg
    Total Carbohydrate 15.2 g
    Dietary Fiber 0.7 g
    Sugars 13.9 g
    Protein 1.4 g

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