Chocolate macarons (gluten-free)

Makes 35 (70 shells) Desserts and puddings

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Method

This recipe calls for Dutch process cocoa powder, which has been treated with an alkalising agent to modify its colour and gives it a milder taste compared to natural cocoa. It is readily available in supermarkets. The chocolate used is dark couverture, which can be purchased online.

When mixing the macaron mixture, if you let it sit for 2 minutes on the work surface prior to piping, it should just level out in the bowl. It’s important not to over-mix or your macarons will be flat.

To make the macarons, preheat the oven to 150C/300F/Gas 2 and line a baking tray with a non-stick mat or baking paper. Mix the icing sugar and ground almonds in a food processor to a fine powder and sieve into a bowl. Add half the egg whites and cocoa powder and mix to make a chocolate almond paste.

In a small saucepan over medium heat, create a syrup by heating 85ml water and the caster sugar to 118C. When it starts to boil, slowly whisk the remaining egg whites and cream of tartar using an electric mixer with a whisk attachment on until peaks form. When the sugar syrup reaches the correct temperature, pour it down the side of the bowl into the egg whites, trying not to let it touch the moving whisk. Add small amounts of brown food colouring until it reaches a dark chocolate brown colour. Continue whisking the meringue until it cools to approximately 50C.

Fold half of the meringue into the almond paste mixture, then add the remaining meringue, mixing until it is supple and shiny.

Transfer to a piping bag with a 1cm plain nozzle and pipe 3cm discs of macaron on to the lined tray then bake for 15 minutes.

To check when the macaron shells are ready, move a shell from side to side gently. If it’s ready, the shell will be firm but still secured to the tray. Remove from the oven and leave to cool completely.

For the ganache filling, place the dark chocolate in a bowl. Put the cream, cocoa powder and salt in a medium saucepan over a medium heat and bring to the boil. Pour it over the dark chocolate, whisking until all the chocolate is melted and combined – it should have a shiny, supple finish.

Place cling film on the surface of the ganache and leave at room temperature for 2 hours to set to a piping consistency (this time may vary depending on your room temperature – it should feel firm but still pliable).

Place the ganache in a piping bag with a 1cm plain nozzle. Turn over every second macaron and, if you have varied sizes, match them into pairs. Pipe the ganache on to 1 shell of the pair. Place the second shell on top and gently press them together. These macarons can be stored in the refrigerator for up to 4 days.