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.
300g dark chocolate buttons
5 tbsp (100ml) thickened cream
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 doesnÃ¢€™t 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.