Crispy, crunchy, chewy – what more to say about these delicate little cookies, filled with chocolate chilli ganache. 

Makes about 24 double

Ingredients

Macarons

• 250 ml (100 g) almond flour
• 410 ml (1 & ⅔ cups) icing sugar
• 45 ml (3 Tbsp) cocoa powder
• 1 ml (pinch) salt
• 3 ml (½ tsp) vanilla essence
• 3 extra large egg whites, at room temperature
• 60 ml (¼ cup) white sugar

Chocolate ganache

• 100 g dark chocolate, broken in pieces
• 30 ml (2 Tbsp) butter or margarine
• 30 ml (2 Tbsp) fresh cream
• 1 ml (pinch) very finely chopped deseeded chilli (use mild)

Method

1. Macarons: Line a baking pan with grease-proof baking paper. Spray the paper with non-stick cooking spray.

2. Pulse the almond flour in a food processor to make finer.

3. Sift the icing sugar, cocoa powder and salt together. Add the almond flour and stir well to ensure mixture is combined.

4. Beat the egg whites until foamy, but not soft peak stage yet. Add the sugar very slowly, whilst continuing to whisk. Add essence and beat further until glossy and stiff peaks form.

5. Add ⅓ of the almond and icing mixture. Fold with a spatula and cut through the center until the flour is mixed in. Continue to fold in the rest of the flour mixture. Keep on folding from around the outside edges. Mix until combined, but be cautious not to overmix. The mixture should have a thick ´lava´ consistency.

6.Spoon mixture into a piping bag fitted with a round nozzle (opening about 1,2 cm diameter) and pipe directly from top to ensure small rounds, about 4 cm in diameter. Drop the pan onto the table a few times to release any air bubbles.

7. Allow to dry, uncovered, for about 1 hour or longer for a crust to form on surface. To test, touch lightly with fingers. The top should feel completely dry.

8. Bake in a preheated oven at 150 °C for about 20 minutes and cool on paper before removing. The macarons should pull away from the paper without sticking. If it still sticks, they were not baked through.

9. Chocolate ganache: Place all the ingredients in a heatproof bowl. Place over boiling water and stir until just melted. Leave to cool, or place in a fridge for a few minutes to get firm.

10. Sandwich two macarons together with ganache. Serve with berry sauce.

Tips

• Use a little of macaron mixture in corners under paper to ´glue´ the paper to the baking tray.
• Store macarons closed and airtight in the refrigerator for up to 5 days.
• Don’t overbeat egg whites. Make sure it remains at firm peak stage, but still glossy and moist.
• Over-mixing the batter will produce very flat macarons, with hollow centers.

Berry sauce

500 ml (2 cups) Eugenia berries, seeds removed
250 ml (1 cup) sugar
250 ml (1 cup) water
30 ml (2 Tbsp) fresh lemon juice
A pinch of ground cloves
A few strips of orange zest

Method

Mix all ingredients together in a heavy-based saucepan. Bring to the boil and simmer further for about 15 minutes until berries turn soft and sauce starts to reduce.

Use a stick blender to break up berries for a smoother texture, if preferred. The recipe can be doubled.

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