MACARONS

1. Heat the oven to 150°C, fan forced.
2. Place the sieved icing sugar and almond meal into a large bowl and mix to combine.
3. Add the egg whites (A) and mix to form a firm paste.
4. In a medium saucepan, heat the water and sugar.
5. Meanwhile, place the egg whites (B) and cream of tartar into the bowl of a stand mixer fitted with a whisk attachment and begin to whisk.
6. Once the syrup reaches 118°C, pour it over the egg whites while continuing to whisk to create an Italian meringue.
7. Once the meringue reaches 50°C, remove it from the mixer.
8. Add approximately one third of the meringue into the almond paste mixture and mix until you have no lumps, then add the remaining meringue and mix until supple and shiny.
9. Transfer the macaron mixture into a piping bag fitted with an 8mm plain piping tip and pipe the macarons, approximately 40mm in diameter, onto a lined baking tray.
10. Dust the surface of the macarons with cocoa powder.
11. Bake in the preheated oven for 5 minutes before reducing to 140°C and continuing to bake for a further 10 minutes, or until the shells feel firm.

CHOCOLATE GANACHE

1. Place the cream, cocoa powder, and sea salt into a medium saucepan over induction setting 4 and bring to the boil.
2. Pour the hot liquid over the dark chocolate and whisk by hand until the chocolate is completely melted and incorporated.
3. Cover the surface of the ganache with plastic wrap and set aside at room temperature for approximately 2 hours, until it reaches piping consistency.
4. Transfer the ganache into a piping bag fitted with a 10–12mm plain piping tip.
5. Pipe ganache onto every second macaron shell, then sandwich them together.

Note: Store in an airtight container in the refrigerator for up to 3 days. Best eaten at room temperature.