Macaron wedding tower recipe
 This impressive macaron tower makes a chic alternative to a traditional wedding cake. This recipe, along with a double batch of Edd's classic raspberry macarons makes enough to cover a 50cm x 23cm/20in x 9in foam cone for a tower. 340g/12oz icing sugar120g/4½oz ground almonds200g/7oz roasted, skinned hazelnuts240g/9oz free-range egg whites (from about 4 medium eggs)100ml/3½fl oz water320g/11½oz granulated sugar2 tsp chestnut gel food colouring 340g/12oz icing sugar 120g/4½oz ground almonds 200g/7oz roasted, skinned hazelnuts 240g/9oz free-range egg whites (from about 4 medium eggs) 100ml/3½fl oz water 320g/11½oz granulated sugar 2 tsp chestnut gel food colouring 480ml/17fl oz double cream440g/1lb dark chocolate, finely chopped100g/3½oz unsalted butter, softened at room temperature400g/14oz roasted skinned hazelnuts, chopped 480ml/17fl oz double cream 440g/1lb dark chocolate, finely chopped 100g/3½oz unsalted butter, softened at room temperature 400g/14oz roasted skinned hazelnuts, chopped Method Preheat the oven to 150C/300F/Gas 2.Line four large baking trays with greaseproof paper. (A clever thing to do is to have a template with evenly spaced circles that you can slip under the greaseproof paper when piping the macarons; then you can just slide it out when you are finished and re-use it.)For the chestnut macarons, blend the icing sugar, ground almonds and hazelnuts together in a food processor until really smooth. Whisk the egg whites in a bowl until stiff peaks form when the whisk is removed. Meanwhile, heat the water and sugar in a saucepan until it reaches 118C/240F (check this with a sugar thermometer).Whisk the egg whites again and slowly add the sugar syrup. Continue whisking until stiff peaks form when the whisk is removed. Fold in the almond mixture until smooth (be careful not to overmix), then stir in the chestnut food colouring. Spoon the mixture into piping bags and pipe 4cm/1½in rounds onto the baking trays. The macarons must stand for at least 20 minutes before going into the oven as it helps to form a skin. Bake for 13-15 minutes. (You may need to do this in batches, but the macarons can rest for 1-2 hours.)Remove from the oven and set aside to cool. Carefully peel the macaroons off the greaseproof paper.For the ganache filling, heat the double cream in a saucepan until just boiling, then remove from the heat. Pour the cream over the chopped chocolate and stir until the chocolate has melted and the mixture is smooth. Stir in the butter and chopped hazelnuts. Spoon the ganache into piping bags and set aside to cool.Pipe a small amount of ganache onto half of the macaroons and sandwich together with the remaining macarons. To create the macaroon tower, cover the foam cone with craft paper. Insert toothpicks all over the foam cone in a regular pattern, with 1cm/½in of each toothpick sticking out. Carefully push the macarons onto the toothpicks until the entire cone is covered. Preheat the oven to 150C/300F/Gas 2. Preheat the oven to 150C/300F/Gas 2. Line four large baking trays with greaseproof paper. (A clever thing to do is to have a template with evenly spaced circles that you can slip under the greaseproof paper when piping the macarons; then you can just slide it out when you are finished and re-use it.) Line four large baking trays with greaseproof paper. (A clever thing to do is to have a template with evenly spaced circles that you can slip under the greaseproof paper when piping the macarons; then you can just slide it out when you are finished and re-use it.) For the chestnut macarons, blend the icing sugar, ground almonds and hazelnuts together in a food processor until really smooth. For the chestnut macarons, blend the icing sugar, ground almonds and hazelnuts together in a food processor until really smooth. Whisk the egg whites in a bowl until stiff peaks form when the whisk is removed. Whisk the egg whites in a bowl until stiff peaks form when the whisk is removed. Meanwhile, heat the water and sugar in a saucepan until it reaches 118C/240F (check this with a sugar thermometer). Meanwhile, heat the water and sugar in a saucepan until it reaches 118C/240F (check this with a sugar thermometer). Whisk the egg whites again and slowly add the sugar syrup. Continue whisking until stiff peaks form when the whisk is removed. Whisk the egg whites again and slowly add the sugar syrup. Continue whisking until stiff peaks form when the whisk is removed. Fold in the almond mixture until smooth (be careful not to overmix), then stir in the chestnut food colouring. Spoon the mixture into piping bags and pipe 4cm/1½in rounds onto the baking trays. Fold in the almond mixture until smooth (be careful not to overmix), then stir in the chestnut food colouring. Spoon the mixture into piping bags and pipe 4cm/1½in rounds onto the baking trays. The macarons must stand for at least 20 minutes before going into the oven as it helps to form a skin. Bake for 13-15 minutes. (You may need to do this in batches, but the macarons can rest for 1-2 hours.) The macarons must stand for at least 20 minutes before going into the oven as it helps to form a skin. Bake for 13-15 minutes. (You may need to do this in batches, but the macarons can rest for 1-2 hours.) Remove from the oven and set aside to cool. Carefully peel the macaroons off the greaseproof paper. Remove from the oven and set aside to cool. Carefully peel the macaroons off the greaseproof paper. For the ganache filling, heat the double cream in a saucepan until just boiling, then remove from the heat. Pour the cream over the chopped chocolate and stir until the chocolate has melted and the mixture is smooth. For the ganache filling, heat the double cream in a saucepan until just boiling, then remove from the heat. Pour the cream over the chopped chocolate and stir until the chocolate has melted and the mixture is smooth. Stir in the butter and chopped hazelnuts. Spoon the ganache into piping bags and set aside to cool. Stir in the butter and chopped hazelnuts. Spoon the ganache into piping bags and set aside to cool. Pipe a small amount of ganache onto half of the macaroons and sandwich together with the remaining macarons. Pipe a small amount of ganache onto half of the macaroons and sandwich together with the remaining macarons. To create the macaroon tower, cover the foam cone with craft paper. Insert toothpicks all over the foam cone in a regular pattern, with 1cm/½in of each toothpick sticking out. Carefully push the macarons onto the toothpicks until the entire cone is covered. To create the macaroon tower, cover the foam cone with craft paper. Insert toothpicks all over the foam cone in a regular pattern, with 1cm/½in of each toothpick sticking out. Carefully push the macarons onto the toothpicks until the entire cone is covered. Recipe tips The macarons can be assembled and stored in the fridge for up to five days. The shells can also be frozen.