1 portion Foundation macaron recipe (see linked recipes)
25 g Dutch cocoa, sieved
300 g dark chocolate buttons
5 tbsp(100 ml) thickened cream
Pinch of chilli powder, to taste
- Make the macarons following the Foundation macaron recipe (see linked recipes), omitting the food colouring and adding cocoa powder in Step 2.
- To make chocolate and chilli ganache, put chocolate buttons, cream and chilli in a heatproof bowl set over a saucepan of simmering water, making sure bottom of bowl does not touch water, until chocolate is melted. Stir well. Set aside for 30-40 minutes or until ganache has thickened.
- Spoon ganache into a piping bag fitted with a 1cm plain nozzle. Pipe a little ganache onto 1 macaron, then sandwich with a second macaron. Repeat with remaining macarons and ganache. Serve immediately, or arrange on oven trays and refrigerate or freeze overnight.