OH what fun when Whittakers released the 100s and 1000s pink coloured white chocolate slabs! I did a 100s and 1000s macaron before with a salted caramel filling and now there is an even easier way.

All you do is make your shells, then make the ganache with the chocolate slab and voilà, you have colourful and whimsical 100s and 1000s macarons.

Macarons shell ingredients
(makes about 40 macarons)

150 g icing sugar
150 g almond meal
110 g egg whites, split into 2 bowls of 55g each
150 g caster sugar
38 ml water
1 g meringue powder

Follow my basic recipe to make the shells.
If you wish, you can sprinkle 100s and 1000s onto the shells while they are drying.

I paired these with a 100s and 1000s chocolate ganache.

Ingredients:
120g whittakers 100s and 1000s chocolate, broken into small chunks
60ml pure (heavy) cream

Instructions:
Break up chocolate into small chunks. Bring cream up to a boil in a pan, and pour over the chocolate. Let it sit for a minute before stirring. Stir and let it cool and thicken in the fridge.

Spread or pipe a teaspoon of ganache on half of your shells and top them with the remaining half of your shells.

The filled macarons need to be kept in the fridge for 24 hours for the filling to flavour the shells. These freeze well (up to 3 months).

Well perhaps not just for kids 🙂