Chilli Chocolate Love Macarons!

Love is in the air as the theme for this month's Mac Tweets challenge is to make Valentine macarons, as V-Day is almost upon us!
I chose to make chocolate macs. Chocolate? Yep - check out my 'chocolate law' which you should abide by on 'that' day! These little macs are filled with chilli chocolate ganache, and dusted with edible fairy hearts.


Resting macarons


Baked macarons

Chocolate Macarons with Chilli Chocolate Ganache
This recipe uses 1 egg white and makes about 14 halves, 1½" across.

42g ground almonds
75g icing sugar (powdered sugar)
1 tablespoon cocoa powder
38g egg white (roughly 1 large egg white, which you can 'age' overnight if you prefer)
10g granulated sugar
pinch of salt

Filling
60ml double cream
60g chilli chocolate - I used Lindt
Little edible hearts to decorate

Mix the ground almonds, icing sugar and cocoa powder together in a bowl and put to one side.

In a large clean, dry bowl, whip the egg white with a pinch of salt until it becomes foamy and stiff. Gradually add the granulated sugar, whisking well after each addition, until the mixture is stiff and shiny.

Gently fold in the almond mixture using a large spoon or spatula, until incorporated. The mixture should be shiny and firm, but with a bit of 'flow' to it. Don't over-mix it or it will be too runny.

Fill a piping bag with a 1cm round tip and pipe the mixture onto Silpat or baking parchment - you can put a circle template underneath your Silpat or parchment paper as a piping guide. Tap the sheets gently to remove air bubbles. Leave to dry at room temperature for about an hour or so before baking.

Bake in a preheated oven, 160º/325F for about 15 to 20 minutes, depending on their size.

Remove from the oven and leave to go cold. Peel off the Silpat or baking parchment.

Melt the chocolate and leave to cool a bit. Whip the cream until stiff and gently whip in the cooled chocolate. Pipe or spoon onto one half of the macarons, and top with the other half. Spoon the edible hearts onto the cream and serve.





Don't forget to look at all the other macarons that have been made this month by heading over to the Mac Tweet blog!

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Hearts & Chocolate on Cherrapeño:
Chocolate Hearts
Chocolate Ginger Biscuits/Cookies


Other Macarons on Cherrapeño:
Banoffee Macarons
Christmas Macarons (Cranberry & Pistachio with White Chocolate & Vanilla Cream)
Chocolate Macarons with Caramel Cream
Coffee Macarons with Nutella Cream

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