Preparation time : 1 hour

Cooking time : 10 minutes

Ingredients (serves 4)

  • 250g dark chocolate cut into pieces
  • 30g plain cocoa powder
  • 250g ground almonds
  • 375g caster sugar
  • 25cl fresh cream
  • 2-3 egg whites (depending on size)
  • 50g butter
  • Red fruits to garnish
  • Raspberry coulis

Preparing the macarons

In a stainless steel mixing bowl, beat the ground almonds, egg whites, sugar and cocoa powder. Work with a wooden spatula to add volume – the mixture should neither be too dry nor too wet to ensure the macarons keep their shape.

Place a silicon baking sheet on an oven tray. Using an icing bag fixed with a small round nozzle, make 8 small rounds of mixture, leaving space between the discs.

Cooking the macarons

Moisten with a pastry brush before transferring to the oven to create the crackle effect.

Cook in a preheated oven at 150°C for 8-10 minutes until set.

As soon as the macarons come out of the oven, pour a small amount of water onto the baking sheet; the steam will help loosen the macarons from the tray.

For the chocolate ganache

Bring the cream to the boil in a pan, take off the flame and blend in the chocolate pieces. Whisk well to obtain a smooth, even consistency. Add the butter and allow to cool.

As soon as it’s cold, whisk vigorously until the mixture becomes clear and smooth.

To assemble

Fill the macarons with chocolate cream and arrange on a plate with raspberry coulis  and red fruits to garnish.

Food and wine pairing

Without a shadow of doubt, Essence de Dourthe, Dourthe’s ultimate masterpiece, is the perfect partner. This powerful wine, with complex aromas of fruit and spice, generous and long, combines effortlessly with the freshness of the red fruits and intense dark chocolate flavours.

Top Tips from the Chef

Be really careful during cooking and check the temperature carefully to give the macarons good shape.