French meringue macarons

Makes 50–55 medium macaron shells

Ingredients

350g icing sugar
215g ground almonds
190g (approx. 6–7) egg whites
3g cream of tartar
90g caster sugar
2–7g powder or gel food colouring (optional)

Method

Blitz the icing sugar and ground almonds together briefly in a food processor at a medium speed. Sift this mixture into a bowl without pressing it through. Set aside.

Place the egg whites and cream of tartar into the clean bowl of a stand mixer with a whisk attachment. Whisk at a medium speed for 7–10 minutes, past the frothy stage, until you see soft peaks form. (You can also make this in a mixing bowl with a hand-held electric whisk, but it is easier in a stand mixer).

Start adding your sugar, a tablespoon at a time, and gradually increase the speed of the mixer as you do so.

By the time you add the last of the sugar you should be whisking at a high speed (by not whisking on a high speed to start with, you avoid large air bubbles in your mix which can cause an uneven texture when baking).

If using food colouring, mix in until evenly dispersed.

Continue whisking for 2–3 minutes until stiff peaks form and your meringue is thick and glossy. It is now ready to use. Fresh French meringue doesn’t store well and it should be used immediately or baked. Once baked, it will keep, covered, for up to 3 days at room temperature.

Put the meringue into a large clean bowl, add half of the almond/icing sugar mix and gently fold together until just combined. Add the second half of the almond/icing sugar mix and start to fold in gently. (I find using a plastic scraper or silicone spatula the best for this as it gives you more control.)

Fold until the mix isn’t stiff and has relaxed slightly to the texture of a soft frangipane batter and stop there. Be really careful to not overmix as it will quickly turn super sloppy. Remember, you will be working it more when piping so you want to make sure it still has a little body.

Transfer the mixture to a piping/pastry bag and pipe 4cm rounds onto three baking sheets lined with baking parchment or silicone mats.

Tap the trays onto the work surface to even out the shapes and get rid of any air bubbles. Leave these to sit out at room temperature for 20–30 minutes until a skin has formed.

Preheat the oven to 135°C fan/155°C/gas mark 2.

Bake in the oven for 13 minutes or until the macaron shells can easily be lifted from the paper/mat.

The shells will keep for up two 2 days stored in an airtight container at room temperature. Believe it or not, once assembled they freeze really well.

Milk chocolate whipped ganache

Makes about 450g

Ingredients

½ gelatine leaf
350ml double cream
30g liquid glucose
100g milk chocolate, chopped
large pinch of Maldon sea salt

Method

Soak the gelatine in a little ice-cold water.

Meanwhile, put the cream and sugar (if using) in a saucepan and heat until steaming hot (70°C) and the sugar has dissolved. Do not boil.

Squeeze out the gelatine and stir into the hot cream (along with the liquid glucose if using) until dissolved.

Pour the hot cream over the chopped chocolate in a heatproof bowl and leave to stand for 30 seconds, then use a whisk to gently stir from the centre out as the chocolate melts – try not to whisk any air in, you just want to stir until emulsified. Add the salt and stir in. Allow to cool and set in the fridge, preferably overnight.

The next day, whip the ganache for 30–60 seconds with an electric mixer at a medium speed until thick, glossy and gorgeous. Any un-whipped ganache will keep in the fridge for up to 3 days. Once whipped, eat within 1–2 days; I don’t recommend re-whipping.

It’s best to fill the macaron shells once they are completely cool and leave them in the fridge overnight to ‘mature’ and take on that flavour. Serve the next day after taking out of the fridge and leaving for 20 minutes.

From The Pastry Chef’s Guide (£18.98, Pavilion) by Ravneet Gill, out now

This exquisite macaron recipe is the ultimate lockdown baking challenge