Further Additional Ingredients

To make the cream filling

150 grams	Golden Caster Sugar (Billington's)
4	Egg Yolk
350 grams	Unsalted Butter
150 grams	White Chocolate (Silver Spoon Create) (melted)
6 tsp	Pistachio Nuts (ground)
2	Raspberries (punnets)
50 ml	Water

How to make Chocolate & Earl Grey Macaroons

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1. Preheat the oven to 150°C/130°C fan/300°F/Mark 2.
2. Line 2 baking sheets with non-stick baking paper.
3. Sift the almond, cocoa and icing sugar together - if your almonds are too chunky you will need to grind them in a processor.
4. In a separate bowl whisk the whites until stiff using a pinch of golden caster sugar to help, then fold in the almond mixture using a rubber spatula or metal spoon.
5. Spoon the mixture into a piping bag and pipe some 6cm diameter circles.
6. Leave to “croute” for 10 minutes before placing in the oven.
7. Bake for 12-15 minutes until the macaroons have a hard smooth crust but are still a bit wobbly at the base. Leave to cool down and gently lift from the paper.
8. To make the cream filling: Put the sugar in a saucepan with 50ml of water. Heat gently till the sugar is dissolved. Meanwhile beat the yolks until pale and creamy.
9. Boil the sugar syrup for 2 minutes and pour in the yolks while still whisking.
10. Melt 150g of white chocolate in a bowl.
11. Whisk in the soft butter, cooled melted chocolate and fold in the ground pistachios.
12. To build your dessert: Secure a macaroon shell on a plate upside down. Pipe on the white chocolate & pistachio cream. Cover with fresh raspberries. Add a bit of cream and secure the second macaroon shell

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