Preparation For The Macaron Shell

1. Sift almond meal and icing (confectioner’s) sugar together.
2. Add 4.5 egg whites (1). Mix until the texture becomes smooth, then reserve.
3. Put 4.5 egg whites (2) into the bowl of a stand mixer.
4. Put the water and the caster (superfine) sugar into a small pan and heat until it turns into syrup.
5. When the syrup reaches 110°C (230°F), start to whisk egg whites (2).
6. When the syrup reaches 118°C (244°F), pour it onto the fluffy egg whites.
7. Keep mixing until the meringue holds and cools to 50°C (122°F).
8. Fold the first mix into the meringue until it is smooth and shiny.
9. Pipe the resulting macaron mixture into 4 cm (1 5/8 in.) circles; this will make approximately 50 macaron shells.
10. Allow to dry at room temperature for 20 minutes.
11. Bake at 130°C (266°F) for 10-12 minutes. Reserve.

Preparation For The Amarula & Chocolate Ganache

1. Heat up the cream.
2. Infuse the coffee inside the cream for 20 minutes.
3. Sieve the cream to remove the coffee.
4. Melt the milk and dark chocolate to 45°C (113°F).
5. Pour the cream onto the chocolate.
6. Add the butter and blend with a hand blender until the ganache becomes smooth.
7. Add the Amarula and blend a little.
8. Reserve in a cool place until set.

Assembly

1. Pipe the set ganache onto half the macaron shells (about 25). Cover with the remaining macaron shells. Put the filled macarons into a container in the fridge for a day before consuming to experience the best texture.