Dark Chocolate Orange Macarons

Instructions

Using a food processor, combine the flour and icing sugar and sift in to a bowl.

Beat the eggs until a foam-like consistency forms, add two tablespoons of sugar, beat and repeat this process until all sugar is dissolved. Continue to beat until you have a thick, glossy meringue.

Fold in some of the flour mixture until combined then a little more and repeat until fully combined. Add food colouring and fold. Add the mixture to a piping bag, line a baking tray with baking paper and pipe circles on to the baking paper.

Bang the tray against the work surface a couple of times to remove air, leave to sit for 30 minutes. Preheat the oven to 150C, place in the bottom of the oven for 15 minutes then leave to cool completely.

Heat the cream and orange zest in a saucepan until close to boiling, tip in the chocolate and leave for a couple of minutes. Stir until a smooth texture forms. Add the butter, stir the mixture until smooth and place in the refrigerator for half an hour.

Add the chocolate mixture to a clean pipping bag, pipe onto one half of the macarons, sandwich with a macaron and leave to set.