146 The chocolate and chilli is a surprising combination, giving a subtle warm kick to these macarons. You can adapt the recipe by using different flavoured chocolate. Chocolate macarons with chocolate Oven setting: CircoTherm® METHOD Preheat oven on CircoTherm® to 150°C. Makes: 40 Preparation time: 30 minutes + 1 day for drying out Place almond meal, icing sugar and cocoa in a food processor and pulse to get almond meal a finer consistency. Sieve through a fine mesh sieve into a large mixing bowl. Cooking time: 25 minutes Divide egg whites in two batches. Place one batch of egg whites in an electric Level ofdifficulty: Hard mixer fitted with a whisk attachment, add cream of tartar and set aside. Mix the remaining egg whites into almond mix to make a thick paste, then set INGREDIENTS aside. 1¾ cups almond meal Make sugar syrup with caster sugar and water in a small pot over medium heat. 1¼ cups pure icing sugar, sieved When thermometer reaches 110°C, start whisking egg whites on low speed. ¼ cup good quality cocoa powder, sieved Gradually increase speed until the egg whites are thick (if the sugar syrup s 175g (about 5–6) sieved egg whites* at room getting too hot before the egg whites are ready, add 3 tsp cold water to syrup temperature to reduce the temperature). ¼ tsp cream of tartar When sugar syrup reaches 118°C, slowly pour down the side of the mixer as you 1 cup caster sugar continue to whisk the egg whites on medium speed. Continue to mix for about 2½ tbsp water 10 minutes until the meringue cools (the bowl should still feel slightly warm). CHOCOLATE CHILLI GANACHE FILLING Using a pastry scraper, start mixing the meringue into the almond meal paste. 300g dark chocolate You don’t have tobe gentle. Continue to mix until the paste is supple and shiny it( Pinch chilli powder is quite important to have the correct consistency. The mixture should be oozy ½ cup thickened cream and lava like. When you fold the mixture over itself, it will spread slowly). Use a pastry bag fitted with a 1cm plain nozzle and pipe onto lined heavy baking tray. Rap the baking tray on the bench firmly a couple of times to get rid of any large air bubbles, settle the shape of the macaron and help make the pied or ‘foot’. THE NEFF AUSTRALIA COOKBOOK DESSERTS