Death by Chocolate

Sea Salt Chocolate Macarons



For the Chocolate Macaroos

  • 100g ground almonds
  • 3 egg whites (approx 100g) at room temperature
  • 5 tbsp caster sugar
  • 185g icing sugar
  • 15g cocoa powder
  • 1 tsp Fleur de Sal
  • cocoa powder for dusting on top

For the Chocolate Ganash

  • 100g dark chocolate
  • 1 cup double cream
  • 1 tbsp unsalted butter



For the Macarons

  1. Mix the ground almond meal into the icing sugar and cocoa powder. Beat the egg whites in another bowl When they begin to foam, add the caster sugar one tablespoon at a time. Continue whisking until the meringue is thick, film and glossy
  2. Carefully pour the almond mixture into the meringue and stir with a spatula. The batter should be not too hard and not too soft
  3. Fill a piping bag with the mixture and pipe from the middle to form a round blob. Tap the baking tray to allow the macaroons to settle. Let them rest for about an hour until they form a ‘skin’ on their surfaces. Sprinkle with a few flakes of the Fleur de Sal over each cake and dust with cocoa powder
  4. Preheat the oven to 150 degrees C and bake for 14 minutes. Allow to cool and carefully remove from the parchment before filling with chocolate ganash

For the Ganash

  1. Chop the chocolate and place into a heatproof bowl
  2. Heat the cream and butter in a saucepan and remove from the heat just before the cream begins to boil
  3. Pour the cream over the chocolate and let stand for a few seconds. Stir until the chocolate is completely melted and glossy
  4. Let stand until the gnash begins to thicken then put into the fridge to stiffen slightly and set





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