Do as the Aztecs did and blend smooth chocolate with a hint of spicy chilli for a fab flavour duo – you’ll be singing ‘Hey macaron-a’ after your very first taste!
• 25g Dutch cocoa, sieved
• 300g dark chocolate buttons
• 5 Tbsp (100ml) thickened cream
• Pinch of chilli powder, to taste
Make the macarons following the Foundation Macaron Recipe, omitting the food colouring and adding cocoa powder in Step 2.
To make chocolate and chilli ganache, put chocolate buttons, cream and chilli in a heatproof bowl set over a saucepan of simmering water, making sure bottom of bowl does not touch water, until chocolate is melted. Stir well. Set aside for 30-40 minutes or until ganache has thickened.
Spoon ganache into a piping bag fitted with a 1cm plain nozzle. Pipe a little ganache onto 1 macaron, then sandwich with a second macaron. Repeat with remaining macarons and ganache. Serve immediately, or arrange on oven trays and refrigerate or freeze overnight.