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1
Prepare you baking trays by placing one on top the other, before placing the silicone mats/silplats or parchment paper (in case you don't have the other two).
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2
Sieve the almond meal, icing sugar and chocolate together a couple of times
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3
In a mixer, start whip half the egg whites to soft peaks on medium speed.
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4
While the egg whites are whipping, bring the caster sugar and water (to make a syrup) to 117C (or 242F) on a candy thermometer.
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5
Once ready, slowly add the boiling syrup to the egg whites in the food processor and continue to whip on medium speed until they thick and shiny and are completely cooled (about 10 minutes). This forms the meringue.
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6
Mix the remaining un-whipped egg whites to the sifted almond-icing sugar-cocoa mixture and fold into the meringue in four parts.
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7
Pipe macarons on lined baking sheets, alternating the rows of piped batter.Let your macarons sit at room temperature for 30 minutes, if you can till the tops have dried such that when you touch them, no imprint is left. You can also bake them immediately!
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8
Bake at 140C or 280F for 15-18 minutes. Scream and dance in amazement, when you see the feet. Remember to turn the tray halfway through baking.
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9
When they are ready, let them cool till you can easily remove them off the sheets. If things are getting tricky, use a sharp knife to gently lift them off! For those who use parchment paper, gently lift the parchment sheet (with the macarons) off the tray and dampen the baking tray with water and then set the macaron lined sheet back on the tray. This will help the macs come of easier.
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10
Fill with cream of your choice by placing macaron halves and topping each half with cream. Then place another to create a sandwich and then refrigerate to set (ideally overnight) but if you can't wait......eat straight away!
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11
Using a whisk, mix the creme fraiche and icing sugar till smooth and loose.
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12
Then add some chili seeds, to the cream mixture, reserving the rest to decorate the edge of each macaron, if desired
