~Recipe Credit: Zah~

Ingredients

• 1/2 cup grounded amonds
• 1 cup icing sugar
• 1 1/2 tbsps cocoa powder
• 1 1/2 tbsp coffee
• 2 egg whites
• 5 tbsps caster sugar

Ganache filling:

• 6 oz milk chocolate
• 1/2 cup double cream

Method

1. Recite Bismillah
2. Grind grounded almonds, icing sugar, cocoa & coffee in a electric chopper / grinder till fine.
3. Then sieve into a bowl & set aside.
4. In another large bowl whisk egg white on low speed till foamy.
5. Gradually add the caster sugar & whisk on high speed till it forms soft peaks.
6. Using a spatula fold in the dry ingredients till well combined. The mixture should not be too thick nor too runny.
7. Pipe on to a tray lined with grease proof paper using a piping bag & round open nozzle.
8. Tap the tray to get rid of any air bubbles.
9. Let the tray sit at room temperature for an hour till it forms a skin on top.
10. Preheat oven to 150c.
11. Bake for 15 mins.
12. For the ganache filling, place water in a saucepan to boil.
13. In a larger bowl that will fit on top of the saucepan & not sink in,break the chocolate into chunks.
14. Lower the heat completely & place bowl over the saucepan. Let the chocolate melt, stirring occasionally.
15. Once the chocolate has melted, pour cream into a separate saucepan & bring to a simmer.
16. Add cream to the melted chocolate & combine using a whisk.
17. Allow to cool & then refrigerate for at least an hour.
18. Whisk using an electric whisk till fluffy!
19. Refrigerate for a further 20 mins.
20. Sandwich the macarons together using the ganache. Enjoy!

Tips:

• Egg yolks can be frozen & used to glaze pies & pastries.