Chocolate and earl grey macaroons

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These dainty chocolate and earl grey macaroons are filled with luscious white chocolate and pistachio cream and taste great when served with fresh raspberries. This recipe is taken from the second series of Baking Mad with Eric Lanlard on Channel 4.


  1. Preheat the oven to 150°C (130°C fan, 300°F, gas mark 2). Line 2 baking sheets with non-stick baking paper.

  2. Sift the almond, cocoa and icing sugar together - if your almonds are too chunky you will need to grind them in a processor.

  3. 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. Finally add the bergamot extract.

  4. Spoon the mixture into a piping bag and pipe some 6cm diameter circles.

  5. Leave to rest for 10 minutes before placing in the oven.

  6. 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.

  7. 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.

  8. Boil the sugar syrup for 2 minutes and pour in the yolks while still whisking.

  9. Melt 150g of white chocolate in a bowl.

  10. Whisk in the soft butter, cooled melted chocolate and fold in the ground pistachios.

  11. 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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