You will note that in the previous post, Alex's recipe failed to offer a technique... when I queried him on this he answered: "It's ganache. Everyone knows how to make ganache." I will refrain from comment on his reasoning, but for those that don't automatically know how to make ganache I have taken the liberty of republishing it here with a method in addition to his list of ingredients.
Horseradish-White Chocolate Ganache
141 g white chocolate
141 g heavy cream
40 g smoked maple syrup
20 g ground cranberries
30 g prepared horseradish
pinch of salt
Have all of your ingredients except the cream at room temperature. Chop the chocolate and place in a heat proof bowl with cranberries, smoked maple syrup, horseradish and salt. Heat the cream just to a boil and pour over the chocolate mixture. Stir steadily with a heatproof rubber spatula until the chocolate is fully melted and the ganache is smooth and fully incorporated. Let cool to the desired consistency before using. Ganache can be chilled for storage and gently reheated over a water bath or in the microwave.
Cranberry Macaroons
3/4 cup powdered sugar
1/2 cup almond meal
1/2 cup cranberry powder
2 egg whites at room temperature
1/4 cup granulated sugar
Preheat oven to 375ºF
Grind powdered sugar, almond meal and cranberry powder in a food processor to a fine dust. Set aside in a bowl. Whip egg whites to soft peak, add granulated sugar and continue whipping to stiff peaks. Fold in dry ingredients in two batches till thoroughly blended. Place in a pastry bag fitted with a plain tip and pipe onto a parchment lined sheet tray. Pipe the batter in one inch circles one inch apart. Bang the tray on the counter a few times to set the cookies and bake 15-18 minutes rotating once during the baking until golden brown and slightly shiny. Let cookies cool before removing from parchment.
Once cookies are cool, spread flat side with a layer of ganache and sandwich it together with another cookie.
