Macaron

1. Sift the almond flour together with the icing sugar to get a fine, lump-free powder.

2. Whip the egg whites with the caster sugar into a firm, glossy meringue.

3. Fold the almond mixture loosely into the meringue with a few firm strokes (macaronage) until the batter flows slowly in a ribbon.

4. Pipe even discs onto baking paper, tap the tray, and rest at room temperature for 30 minutes until the tops form a skin.

5. Bake at 150 °C for about 14 minutes – the characteristic little "foot" (pied) forms at the base.

6. Bring the cream to the boil, pour it over the dark chocolate, stir into a smooth ganache, and sandwich the discs together in pairs with it.

Tip: The macaron is a pastry of measuring and patience – sift precisely and be sure to rest the discs before baking so you get a smooth dome and a neat foot. Maturing them overnight in the fridge makes them truly creamy.