French Macarons

Ingredients

• almond meal
• icing sugar
• egg whites
• caster sugar
• water
• dark chocolate
• thickened cream

Steps

1. 1Sift the almond meal and icing sugar together twice — lumps will ruin the surface.
2. 2Combine half the egg whites with the dry mix to a thick paste.
3. 3Boil the caster sugar and water to 118°C. While it climbs, whip the remaining egg whites to soft peaks.
4. 4Stream the hot syrup into the whipping whites and beat to a glossy, stiff Italian meringue.
5. 5Fold the meringue into the almond paste in three additions until it ribbons off the spatula and the trail melts back in 10 seconds.
6. 6Pipe 4 cm rounds onto lined trays. Tap the trays firmly on the bench to release air. Rest at room temperature for 30–60 minutes until a dry skin forms — they should not stick to a finger.
7. 7Bake at 150°C for 12–14 minutes. Cool completely on the tray.
8. 8For the ganache, heat the cream just to a simmer and pour over the chocolate. Rest 2 minutes, then stir to a smooth glaze. Cool to a pipe-able consistency.
9. 9Sandwich pairs of shells with ganache. Refrigerate overnight before serving — they mature.