Classic Chocolate Macaron

Gather the ingredients.

Preheat the oven to 365 F / 180 C / Gas 4.

Sieve the icing sugar and cocoa powder into a large mixing bowl.

If the ground almonds seem a little thick or lumpy then whizz for a few seconds in a food processor.

Sieve into the same bowl and carefully mix together.

In a separate bowl, whisk the egg white and salt until they form soft peaks.

Add the caster / fine sugar and continue to whisk until the whites are very thick and glossy.

Gently fold in the icing sugar, chocolate and almond mix.

Fill a piping bag with the mixture with a 1/3-inch nozzle.

Place the silicon mat or paper template onto a baking sheet. Pipe small blobs onto the sheet remembering that less is more at this stage because the mixture will settle and form into the allotted spaces.

Gently tap the baking sheet a few times on the work surface to help the macaron mixture to settle and to break any air bubbles, then leave to dry for 20 minutes.

Bake for 15 to 20 minutes in the preheated oven until the macarons feel firm and come away from the silicon sheet easily. You may want to open the oven door slightly once or twice during the cooking time to allow any steam to escape.

Cool completely on the sheet while you make the filling.

Break the chocolate into small pieces and add to a heatproof bowl over a pan of lightly simmering water.

When melted add the cream and stir until the mixture becomes smooth and easily spreadable.

Place approximately a 1/2 teaspoon of the filling to the flat side of one macaroon and sandwich together with another then twist ever so slightly to create a bond.

Continue with the remaining macaroons.

Perfect for an afternoon tea.