by Chef Vanshika Bhatia

Makes 30 macarons
Prep time : 50 mins

Ingredients:

• Biscuit
• 20gm cocoa powder
• 20gm morel powder
• 200gm ground almond
• 200gm icing sugar
• 150gm egg white
• 300gm sugar
• 100ml water
• Some egg white for adjustment 

Method :

Make Italian Meringue with the egg white, sugar and water 

Sieve together almond power, morel powder, cocoa powder and icing sugar 

Fold dry ingredients in the meringue 

You can add a little more egg white to adjust the consistency 

Pipe the mixture on a silicon mat with a round piping nozzle

Let it be uncovered at room temperature for 20 minutes to let a skin form on top

Then bake at 160°C for 5 minutes then 130°C for 10 minutes without the fan setting on

Filling 

300ml whole milk

80gm egg yolk 

50gm sugar

20gm cocoa powder

20gm cornflour

10gm morel paste (soak dried morel and blend)

2 drops vanilla essence 

Method:

In a bowl whisk egg yolk and sugar for 4 minutes. Then add the cocoa powder and the cornflour

Heat milk till it starts to steam. 

Slowly pour the milk over the egg mixture.

Return the whole mixture to the pot and cook while stirring constantly till it thickens and gets a boil in the center of the pan, whisk in the morel  paste and vanilla

Remove in a bowl to cool down, cover it.