I made this for my husbands 30th last month, and it has taken me this long to post about it. I love the combination of chocolate and a surprise hit of chili in the back of the palette. The macaron shell is quite an easy one in comparison to some. Not too much technique, just getting your egg whites whipped to the right point, not too runny and not too stiff. weighing out all your ingredients and sifting them a couple of times. A correct oven temperature is paramount and making sure you turn the timer on is just about all the skill you need to make these beauties. This recipe makes approximately 35 macaroons
CHILI CHOCOLATE GANACHE
250 grams dark chocolate
2 vanilla beans split and scraped
3 cayenne chilies seeds removed
100 grams cream
Heat cream, vanilla and chili together until just before boiling. Take off heat, remove chili and add broken up chocolate and use a bar mix to blitz until smooth. Reserve for later.
140 grams egg white
70 grams caster sugar
230 grams icing sugar
120 grams almond meal
2 grams salt
Preheat oven to 150 degrees celsius. Whip egg whites and sugar until stiff and then continue to whip for 2 minutes. Sift icing sugar and almond meal twice discarding any bits that do not pass through the sieve. Fold into egg white with a metal spoon in as little folds as possible aim for less than 20. Place mixture into piping bag and pipe onto trays lined with baking paper and bang the tray down on the bench a couple of times. Sprinkle half with cocoa powder and the other half with smoked paprika and let them sit for 10 minutes before baking them in preheated oven for 10-15 minutes.
Match up the macaron shells so that both top and bottom are even sizes. Spoon or pipe in a tablespoon of the chocolate ganache and place both halves together and enjoy!