Do you like chocolate macarons, but would like to give them a little twist? Adding some chili might be the thing! It is an easy adjustment to the recipe, and you get an interesting new macaron flavor :)
1 batch macarons made from the base recipe
– 75 g (6 table spoons) egg whites
– 100 g (1/2 cup) white sugar
– 100 g (1 cup) almonds
– 100 g (1 cup) powdered sugar
– 100 g (1/2 cup) dark chocolate chips
– 1/2 dl (1/4 cup) heavy cream
– 2 tablespoons butter
– Chili powder
Follow the base recipe making the macarons. Add pink or red concentrated food coloring to the mixture, while beating the egg whites. Bake and cool the macarons.
Combine chocolate and cream in a small pan. Heat the mixture on low heat until the chocolate has melted. Remove the pan from the heat and add the butter. Mix together and leave to cool. Add some chili powder to the ganache. I used 1/4 tea spoon, but this depends on how spicy your chili powder is, and how spicy you want your ganache to be. You just have to taste, and find the right amount for you.
When the ganache has thickened (after some time in the fridge), you can start sandwich the macarons. Use a teaspoon, a knife or a piping bag, whichever you prefer: turn a macaron upside down, add 1/2-1 teaspoon of chocolate ganache, and press the bottom of another macaron on top of it.
Place the macarons on a serving platter, serve them and enjoy!