Chocolate macarons with mars ganache: special gift for the one you love!

Ingredients

For the macarons:

• 110 gicing sugar
• 65 g ground almonds
• 13 g Dutch cocoa
• 60 g egg whites, at room temperature
• 20 g caster sugar
• Pinch of cream of tartar

Mars Ganache:

• 3 Mars chocolate candy bars (36g /piece)
• 60 m lWhipping cream

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Preparation

• Sift icing sugar, almonds and cocoa through a fine sieve, pushing mixture through with a wooden spoon; this will help to make a smooth macaron.
• If using sliced almond: Place the almond, icing sugar and cocoa powder in a food processor and process until the mixture fine as flour (about 3-5 minutes).
• When the almonds are ground, using a wooden spoon, press the mixture through a medium strainer.
• Using an electric mixer, whisk egg whites until foamy. Add cream of tartar whisk to combine and caster sugar, a little at a time until using all, and whisk to firm peaks.
  
• Stir in almond mixture; in three or four additions. When all the dry ingredients are incorporated; the mixture will look like a cake batter.
• Spoon mixture into a piping bag fitted with a 5mm nozzle. Pipe or spoon mixture into 3.5cm rounds onto baking paper-lined (or Silpat) oven trays.
• When you' ve pipe out all the macarons lift each baking sheet with both hands and then bang it down on the counter (you need to get the air out of the batter). Set aside for 1 hour. After 1 hour the top of the macarons will be dry, and ready to bake.
• Preheat oven to 150°C. Bake for 15 minutes (baking time can be varied, from 10-15 up to your oven) or until firm to the touch.
  
• Remove from oven and cool on trays. Slide a knife under each macaroon to release from paper. Store in an airtight container for up to 1 week or until ready to assemble.
• Making Mars ganache:
  Cut the candy bars into small pieces, and put in a pan with whipping cream, place over medium heat and stir until melt.
• Sandwich the macarons with mars ganache, and refrigerate until ready to serve.