Chocolate Macarons Recipe

Preheat oven 180oC / 350oF. Line two baking trays or sheets with baking parchment paper and have a pastry bag with 2cmplain tip.

In a food processor, grind together the icing sugar, ground almonds and cocoa powder until quite fine.

In a bowl, beat the egg whites with an electric mixer until they start to rise, then add the caster sugar in two parts and continue to whisk until the egg whites become very stiff and firm and slightly glossy on the surface.

Carefully fold the dry ingredients in two parts into the beaten egg whites with a metal spoon or rubber spatula. When the mixture is just smooth and just as the last streaks of white disappear, stop mixing and scrape the mixture into the pastry bag.

Pipe the batter into the lined baking try as in 3cm circles evenly spaced every 3cm apart. I struggled with getting this stage to look pretty, but I guess practise would make me much better. Rap the baking tray three times firmly on the counter top to flatten the macarons, then bake for 15 – 18 minutes. When baked, let them cool completely.

Heat the cream and golden syrup in a small saucepan and when the cream is just starting to boil at the edges, remove from the heat and add the chocolate. Let this heat through for about one minute, then stir until smooth and add the pieces of butter. Let cool completely before use – I bunged it in the fridge.

To make the macarons, spread the chocolate mix on the inside of the macarons and sandwich together.