chilli ganache Bake for about 25 minutes. Check that the macarons are dry by testing whether the top and the pied are firm (if they are soft and the sides are moist, leave them a few more minutes). Remove from oven and allow to cool on baking trays, then remove and place on wire racks to cool completely. To make the chocolate chilli ganache, bring a medium pot of water to boil. Remove from heat. Place chocolate, chilli and cream in a heatproof bowl over the pot until melted (make sure that the bowl doesn’t come into contact with the hot water). Stir well, then set aside and allow the ganache to thicken. Place ganache in piping bag and pipe onto one macaron, then sandwich with the other macaron. Repeat with remaining macarons and filling. Place on a tray and refrigerate or freeze overnight before serving. Can be successfully frozen. NOTE * Extralarge eggwhites weigh approximately 35g, so allow 5–6 eggwhites for this recipe. Tips for perfect macarons: • Spread almond meal on a tray and allow to dry out for 1 day to evaporate excess moisture. • Good quality equipment is essential; digital scales, digital thermometer, good quality baking trays, silicon baking mat, flexible plastic pastry scraper, piping bag and nozzles • Use a silicon baking mat for perfectly shaped round macarons