Follow in the footsteps of our in-house pastry team and give this dark chocolate macaron recipe a go!
105g egg white
250g icing sugar
250g ground almonds
43g cocoa powder
105g egg whites
125g double cream
115g dark chocolate
40g butter (room temperature)
Make Your Own Macarons
- Partially melt your chocolate over a bowl of simmering water
- In a saucepan bring your cream and honey to the boil and pour over your partially melted chocolate in three stages, incorporating the cream fully each time using a spatula
- Add the butter in small cubes and mix until all the butter is mixed in
- Give the Ganache a blitz with a stick blender to make sure everything is emulsified together, pour into a container and place a layer of cling film onto the surface of your Ganache to stop a skin forming. Leave at room temperature overnight if possible
- Place your icing sugar, ground almonds and cocoa powder in a bowl. Add the first batch of egg white mixing slowly until the dry ingredients have taken on the egg whites and you are left with a dark batter. Transfer the batter into a bowl and reserve for mixing later.
- Place the second batch of egg whites into a bowl.
- Place the caster sugar and water in a pan and mix together. Clean down the sides of the pan with a wet pastry brush to make sure the sugar doesn’t start to clump. Place the pan on a medium to low heat.
- Start to whisk your egg whites on a medium speed.
- Once the sugar has reached 118 degrees and our egg whites have body, slowly pour the hot sugar syrup into the egg whites and keep whisking until the bottom of the bowl is cool to the touch and the meringue is stiff.
- Take 1/3 of the meringue and beat into the batter to make it easier to fold in the remaining meringue by lightening the batter. Take another 1/3 of the meringue and fold into the lightened batter, finally fold in the last of the meringue. At this point, the batter should be much slacker with the addition of the egg whites but still have a firmness.
- Put the batter into a piping bag and pipe onto your tray remembering to leave at least 3cm between each macaron to allow them to spread a little. Once piped tap your tray twice on the bottom and leave your macaron to rest for 30 minutes.
- Preheat your oven to 140c and bake for 14 minutes.
- Once cool, pipe a small bulb of the Ganache in the centre and sandwich two macaron shells together. Place in the fridge for one or two hours before enjoying.
Recipe: Scott Mackenzie