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• 3 egg whites
• 125g ground almonds
• 175g icing sugar
• 75g caster sugar
• 1 tsp salt
• Food colouring
• 1 tsp almond essence
• 140g soft butter
• 300g icing sugar
• 50g cocoa powder
• 1tsp water if required
Pre-heat your oven to 160°C/230F/Gas 2.5
Mix together ground almonds and icing sugar in a small bowl.
Whisk the egg whites and salt on speed 6 of your stand mixer until thick and glossy. Slowly add the caster sugar, food colouring and almond essence on speed 6 until thick with stiff peaks.
Remove the whisk and replace with flat beater. Beat on speed 2 while adding the ground almond mixture.
For the chocolate filling, place the butter in the bowl with the spatula beater and beat on speed 2 until it starts to combine, then increase to speed 3 until soft. Add the icing sugar and cocoa powder and beat until soft and creamy. If the mixture is too dry add some water (approx 1 tsp) a little at a time.
Line a baking sheet with parchment paper. Fill a piping bag with the meringue mixture and pipe onto the baking sheet to make 3cm circles. Sharply tap the sheet on the work surface to pop any air bubbles. Leave the macarons to dry for between 30-45 minutes.
Bake the macarons for 6-8 minutes, allow to cool, then sandwich together with the chocolate filling.