Bitter Chocolate Macaron

Sift icing sugar and ground almonds together in a bowl.

Melt the cacao pâte over a pan of barely simmering water at 50°C.

Mix food colouring into the first portion of liquefied egg whites, then add to the dry mixture without stirring.

Boil sugar and water to 118°C. When it reaches 115°C, start whisking the second portion of egg whites to soft peaks.

Pour the hot syrup over the whipped egg whites and whisk until cooled to 50°C.

Add the meringue to the almond mixture and fold in the melted cacao pâte.

Transfer to a piping bag and pipe 3.5 cm rounds onto lined trays, spaced 2 cm apart.

Dust lightly with cocoa powder and rap trays to flatten. Rest for 30 minutes.

Preheat fan oven to 180°C.

Bake for 12 minutes, opening and shutting the oven door twice during baking.

Remove from oven and slide shells onto a work surface to cool.

Cut butter into pieces. Chop chocolate and place in a bowl.

Boil the cream and pour over chocolate in three parts, stirring to emulsify.

When mixture reaches 50°C, add butter gradually and whisk to a smooth ganache.

Pour into a dish, press clingfilm to the surface, and chill until set.

Pipe ganache onto half of the macaron shells using a plain nozzle.

Sandwich with remaining shells.

Store in fridge for 24 hours. Bring to room temperature 2 hours before serving.