Directions

Macarons

1. Preheat the oven to 325⁰F and line 2 baking sheets with parchment paper.

2. Combine the ground almonds and sugar in a bowl and add the honey.

3. Stir in the almond extract and the egg whites. Mix with a flexible spatula until it forms a thick smooth paste (mine was too runny at this stage so I added a couple of tablespoons of ground almonds)

4. Place the bowl over a saucepan filled with 1 inch (2.5cm) of barely simmering water and beat until the paste softens and is slightly hot to touch.

5. Spoon the macaron batter into a pastry bag and pipe 1-inch (2.5cm) flat mounds on the baking sheets.

6. Dampen a few paper towels and lie them and press them on the macarons to moisten them.

7. Remove the paper towel and sift confectioners’ sugar over the tops. The mounds will be smooth and shiny before baking.

8. Bake for 12 to 20 minutes or until lightly brown. (Keep an eye on them as this will depend on your oven).

9. Remove the baking sheets from the oven and carefully pour ¾ cup (200ml) water under the parchment paper.

10. Sift with more confectioners’ sugar and let it cool completely.

11. Transfer the onto a cool and dry baking sheet and turn them upside down.

Chocolate ganache

1. Bring the cream to a boil in a saucepan over low heat.

2. Place the chocolate chips in a bowl and pour half of the hot cream and let the chocolate melt for 1-2 minutes.

3. Begin stirring at the center of the bowl to incorporate the cream . Add the remaining cream and stir until the ganache is smooth and shiny.

4. Stir in the butter until smooth.

5. Press a piece of plastic wrap directly on the surface and let stand at room temperature.

Final Assembly

1. Using a small knife spread small mounds of the reserved almond paste OR chocolate ganache on the flat sides of half the macarons.

2. Sandwich with a plain macaron and enjoy!

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