Chocolate and earl grey macaroons - recipe

Chocolate and earl grey macaroons

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For the cream filling

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  1. 1

    Preheat the oven to 150°C (130°C fan, 300°F, gas mark 2). Line 2 baking sheets with non-stick baking paper.

  2. 2

    Sift the almond, cocoa and icing sugar together – if your almonds are too chunky you will need to grind them in a processor.

    For this step you'll need:

    • 140g Almonds (ground)
    • 25g Cocoa powder
    • 275g Icing sugar
  3. 3

    In a separate bowl whisk the whites until stiff using a pinch of golden caster sugar to help, then fold in the almond mixture using a rubber spatula or metal spoon. Finally add the bergamot extract.

    For this step you'll need:

    • 4 Egg white(s) (free range) large
    • pinch Unrefined golden caster sugar
    • 2 Bergamot extract a few drops
  4. 4

    Spoon the mixture into a piping bag and pipe some 6cm diameter circles.

  5. 5

    Leave to rest for 10 minutes before placing in the oven.

  6. 6

    Bake for 12-15 minutes until the macaroons have a hard smooth crust but are still a bit wobbly at the base. Leave to cool down and gently lift from the paper.

  7. 7

    To make the cream filling, put the sugar in a saucepan with 50ml of water. Heat gently till the sugar is dissolved. Meanwhile beat the yolks until pale and creamy.

    For this step you'll need:

    • 150g Unrefined golden caster sugar
    • 50ml Water
    • 4 Egg yolk(s) (free range)
  8. 8

    Boil the sugar syrup for 2 minutes and pour in the yolks while still whisking.

  9. 9

    Melt 150g of white chocolate in a bowl.

    For this step you'll need:

    • 150g White chocolate melted
  10. 10

    Whisk in the soft butter, cooled melted chocolate and fold in the ground pistachios.

    For this step you'll need:

    • 350g Butter (unsalted)
    • 6tsp Pistachio nuts ground
  11. 11

    To build your dessert, secure a macaroon shell on a plate upside down. Pipe on the white chocolate & pistachio cream. Cover with fresh raspberries. Add a bit of cream and secure the second macaroon shell.

    For this step you'll need:

    • 2 Raspberries punnets

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