Chocolate Macaron Recipe

1. Pre-heat the oven to 175°C and line two baking trays with greaseproof paper.

2. Sift the icing sugar, ground almonds and cocoa powder into a large bowl.

3. In a separate bowl whisk the egg whites with an electric mix until opaque and foamy, then add the cream of tartar increasing the whisk speed until the egg whites are white in colour and hold the line of the whisk.

4. Turn the whisk back down to a low speed and continue to beat the egg whites as you gradually add the granulated sugar. The peaks of the egg whites should be stiff and the mixture should be shiny.

5. Using a rubber spatula, fold the egg mixture into the dry ingredients until just combines (Do not over mix as the air in the egg whites will be lost).

6. Transfer the mixture into a piping bag and pipe out 1 inch circles onto the baking sheets – you should be able to make around 40 shells.

7. Bang the baking trays on the work surface to ensure any air bubbles escape before placing in the oven.

8. Bake the macarons for 8 minutes then open the door to release the steam and turn the tray around before baking for a further 8 minutes.

9. Remove from oven and transfer onto a cooling rack to cool while you make the ganache.

10. To make the ganache, warm the cream in a saucepan over a medium heat until it starts to bubble, chop the chocolate and add to the pan, stirring until it is smooth.

11. Take the pan off the heat and add the butter stirring continually until the mixture is combined then refrigerate until thickened.

12. Assemble the macarons by pairing shells of similar sizes and piping a layer of ganache in the centre.

I love enjoying these sweet treats with a cup of tea in the springtime sun! Let me know if you try out this chocolate macaron recipe, I’d love to see your pictures.