(Image source from: Christmas Special Chocolate Macaroons)

When an occasion like Christmas calls for delectable treats that's out of the ordinary, whomp up a batch of chocolate macaroons and wow your holiday guests. Macaroons surely adds a dose of sophistication to any dessert table. And the best part: you can store some of these feather light chocolaty delights for later treat too. Read on the recipe to know how to whip up this delicacy at home.

Ingredients

For the pate a macaron

60g/2½oz unsweetened chocolate

185g/6½oz icing sugar, sifted

185g/6½oz ground almonds

2 medium free-range egg whites

For the Italian meringue

2 medium free-range egg whites

1 drop lemon juice

185g/6½oz castor sugar

3 tbsp water

For the ganache filling
100ml/4fl oz whipping cream
100g/4oz dark chocolate or white chocolate

Directions

Heat the oven to 170C and place two unlined baking trays on the middle shelves.
For the pate a macaron, melt the chocolate first in a double boiler.

In a large bowl, whisk together the icing sugar, ground almonds and egg whites to form a paste. Add the melted chocolate, mix and set aside.

For the Italian meringue, whisk the egg whites and lemon juice on a medium speed.
Meanwhile, place the sugar and water in a small pan and cook over a high heat until it has reached 117C or the ‘soft boil’ stage.

Reduce the speed on the mixer to its lowest setting and pour the sugar syrup onto the firmly whipped egg whites. Whizz the grinder to high and whisk for 2 minutes.

Fold in the Italian meringue mixture into the pâté à macaron until it reaches the ribbon stage – this is when a spoonful of the mixture poured back into the bowl sits like a ribbon on the surface.

Do not over-mix or the macaroon will crack when cooked.
Place the mixture in a piping bag fitted with a 8mm/¼in nozzle.

Line two baking trays with greaseproof paper and pipe on 3cm/1in discs, at least 2cm/¾in apart.

Remove the heated baking sheets from the oven and carefully slide the greaseproof paper with the piped macaroons onto them (pre-heating the baking trays kick-starts the cooking and forms the distinctive 'collarette' on the base of the macaroons).

Bake in the oven for eight minutes and then leave on a cooling rack until completely cold.
For the ganache, place the cream in a small pan and bring to a boil.

Remove the pan from the heat and whisk in the chocolate until the mixture is smooth then place the in a piping bag fitted with a 8mm/¼in nozzle.

Pipe about one teaspoon of ganache onto the flat side of a cooled macaroon and top with another macaroon to make a sandwich.

Repeat with the remaining ganache and macaroons and store in a single layer in an airtight container in the fridge.

Recipe Courtesy: Raymond Blanc (BBC Food)

AW: Suchorita Dutta Choudhury