chocolate macarons
with espresso and cocoa nibs

Line 2 baking trays with baking paper. Process the almond meal, cocoa and icing sugar in a food processor until combined, then sift twice. Place the eggwhite in the bowl of an electric mixer and beat on medium speed until frothy, then increase the speed while gradually adding the caster sugar. Continue beating until stiff peaks form. Fold one-third into the almond mixture and combine well. Gently fold through the remaining eggwhite mixture; it should be glossy and thick, not thin and runny.

Transfer to a piping bag fitted with a 5 mm (¼ inch) plain nozzle and pipe 3 cm (1¼ inch) circles about 3 cm (1¼ inches) apart onto the trays. Leave at room temperature for 1–6 hours (depending on the humidity) or until a crust forms; the macarons should no longer be sticky to the touch.

Preheat the oven to 140°C (275°F/Gas 1). Bake the macarons for 15–18 minutes until they rise slightly. Immediately slide the macarons and paper off the trays onto wire racks to cool completely.

Meanwhile, to make the ganache, place the cream and coffee granules in the top of a double boiler over medium heat and stir until the coffee has dissolved. Add the chocolate and stir until melted and smooth. Refrigerate for 20–25 minutes or until firm but pliable, then gently stir through the cocoa nibs.

Transfer to a small piping bag fitted with a 1 cm (½ inch) plain nozzle and pipe about 1 teaspoon onto half of the macarons. Sandwich with the remaining macarons.

NOTE: Cocoa nibs are available from gourmet food shops.

MAKES ABOUT 30

110 g (3¾ oz) almond meal (ground almonds)

15 g (½ oz) cocoa powder

200 g (7 oz) icing (confectioners’) sugar

110 g (3¾ oz) eggwhite

30 g (1 oz) caster (superfine) sugar

ESPRESSO GANACHE

80 ml (2½ fl oz/ cup) pouring (single) cream

2 teaspoons instant coffee granules

120 g (4¼ oz) dark chocolate (70% cocoa solids), chopped

2 tablespoons cocoa nibs (see note)