Chocolate macarons with chocolate granche
Make the macarons using the Italian recipe but instead of 200 grams icing sugar, use 175 grams icing sugar and 25 grams cocoa, both sifted. Use good-quality chocolate in the filling and adapt by using different flavoured chocolate.
Ingredients
Filling
300g dark chocolate buttons
5 tbsp (100ml) thickened cream
Method
Bring a medium pot ofwater to boil. Remove fromheat. Place chocolate and creamin a heatproof bowl over the pot and allowto melt (make sure the bowl doesn̢۪t come into contactwith the hotwater).
Stirwell and allowto thicken a little. Place in piping bag and pipe onto one macaron, then sandwich with another macaron. Repeat with remaining macarons and filling. Place on a tray and refrigerate, or freeze overnight before serving.
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