An Italian meringue shell filled with a dark chocolate ganache with a kick.
Preheat the oven to 160'C.
Make the macaroon shells: place the ground almonds and the icing sugar in a food processor and mix to give a fine, lump-free powder.
Place the water and the caster sugar in a saucepan and heat to 118'C, stirring continuously. Whilst this mixture is heating, whisk 75g of egg whites. Once the sugar has reached 118'C, add it to the egg whites and whisk until the mixture cools down. Add the food colouring and mix gently.
Add the remaining egg whites to the icing sugar and almond mixture. Add a spoonful of the meringue mixture, mix together and then fold in the rest of the meringue. Once the mixture reaches the ribbon stage, place it in a piping bag and then pipe the macaroons on to a lined baking sheet. Gently tap the baking tray down on to the work surface. Transfer to the oven and cook for 10 minutes, turning the baking tray around after 5 minutes.
Chop the chocolate into small chunks, if necessary. Set aside in a heat-proof bowl.
Bring the double cream up to the boil with the chilli flakes. Remove from the heat and pour over the chocolate.
Leave to sit for a few minutes before stirring together until smooth.
Set aside until thoroughly chilled.
Use a piping bag or small spoons to fill the macaroons.
«Try using different types of chilli flakes such as chipotle for a smokey flavour. »