Macarons parisiens

Step 1: Blitz 3 ½ oz ground almonds, 3 ½ oz icing sugar and 1 tbsp cocoa powder in a food processor for 20 seconds, then sift into a bowl, throwing away any coarse bits. Line two baking trays with baking paper.

Step 2: Whisk 2 ⅝ oz egg whites to soft peaks. Add 3 ⅛ oz caster sugar a spoonful at a time and keep whisking until the meringue is very thick and glossy and stands in a stiff peak.

Step 3: Fold the almond mix into the meringue in two goes with a spatula, then keep folding, pressing the batter against the side of the bowl, until it flows off the spatula in a thick ribbon that sinks back into itself within about 20 seconds. Common mistake: under- or over-folding; too stiff and the shells have peaks and no feet, too runny and they spread flat. Test after every few folds.

Step 4: Spoon into a piping bag with a 1 cm plain nozzle. Pipe 3.5 cm rounds 3 cm apart, holding the bag upright. Bang each tray hard on the worktop three times and pop any bubbles with a cocktail stick.

Step 5: Leave the trays at room temperature for 30–60 minutes, until the tops have a dry skin and do not stick when touched lightly.

Step 6: Heat the oven to 300°F (275°F fan). Bake one tray at a time for 14–15 minutes, until the shells have risen on frilly feet and lift cleanly off the paper. Cool completely on the paper.

Step 7: Heat ½ cup double cream until just boiling and pour over 3 ½ oz dark chocolate. Leave 2 minutes, then stir until glossy and stir in ½ oz unsalted butter. Cool until thick enough to pipe, about 30 minutes.

Step 8: Pair shells of the same size, pipe ganache onto one of each pair and sandwich gently. Put them in an airtight box in the fridge for 24 hours; they soften to the right chewy texture. Bring to room temperature before serving.