Chocolate Macarons

For the chocolate macarons, first bring the whipped cream to the boil, remove from the heat and stir in the coarsely chopped dark chocolate and melt in the hot whipped cream.

Allow this mixture to cool. It must be completely cold before you can use it, so it is best to prepare it the night before.

Beat the egg whites with salt until stiff. Mix sugar, cocoa and almond flour and gently fold into the stiff egg white mixture. Fill into a piping bag with a round nozzle and pipe small circles onto a baking tray lined with baking paper.

Let stand for 30 minutes. Press down any peaks with your fingers. Preheat oven to 150 degrees. Bake the macarons for about 15 minutes.

They should come off the paper easily. Whip the cold cream with a mixer, pour into a piping bag with a round nozzle, put 2 macarons at a time with the cream.

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