Macarons

Method

• step 1

  Put the icing sugar and ground almonds into a food processor, and pulse a few times until the almonds are very fine. Sift into a mixing bowl, discarding any large crumbs. Stir in 1 egg white to form a paste.

• step 2

  If you want the macarons to be different colours, weigh the almond mixture and divide into three bowls. Add a few drops of different food colouring to each bowl until you have a dark pastel shade, then mix well.

• step 3

  Use a silicon macaron mat with indents to line a baking sheet, or use a 3½cm round object to draw circles, 2cm apart, on a large piece of baking paper. Flip over the paper, making sure you can still see the outlines, and use it to line a flat baking sheet.

• step 4

  Whip the remaining 2 egg whites and half the caster sugar in a stand mixer with the whisk attachment until peaks start to form. Add the remaining sugar, a spoonful at a time, with the motor still running, until you get very stiff peaks.

• step 5

  Use a spatula to fold a third of the meringue mixture into each bowl – the mixture will sink as you fold it in, so carefully fold with a slicing action to keep in as much air as possible. The mixture should gently flow from the spatula and look smooth and shiny – it shouldn’t leave peaks when the spatula is removed. Transfer the mixtures to three piping bags with 5mm plain nozzles.

• step 6

  If you’re using baking paper, dab the corners with the macaron mixture to help it stick to the tray, then pipe on rounds of the mixture – use your macaron mat or the template as a guide to make sure they’re all the same size. Tap the tray on a worksurface to release any air bubbles. Leave to rest at room temperature for 30 minutes, so the macarons form a skin, which will help set their iconic shape.

• step 7

  Heat the oven to 160C/fan 140C/gas 3. Bake the macarons for 12-15 minutes or until they’re crisp but not taking on any colour. Slide the baking paper or mat from the hot tray and leave on a cool worksurface. Allow the macarons to cool completely before gently peeling them away from the mat or paper.

• GANACHE

• step 9

  To make the ganache, break the chocolate into chunks in a bowl. Heat the cream in a small pan until just steaming, then pour it over the chocolate. Leave for a few seconds, then stir until smooth and the chocolate has melted.

• step 10

  Stir in the butter, then chill in the fridge until it has slightly thickened to a buttercream consistency.

• step 11

  Transfer the ganache to a piping bag with a small nozzle and pipe some onto the base of one of the macarons. Sandwich another macaron on top. You can make a circle of ganache on the macaron base and use another filling (see tip below) to give the macarons different flavours, if you prefer.

• step 12

  The macarons will keep for up to three days, without fillings, in an airtight container. They’re best eaten the same day once the filling has been added.