Dare to try something wild? Why not indulge in our delicious one of a kind Charcoal Macarons infused with a rich chocolate buttercream to surely melt in your mouth.
Line 2 x standard baking trays with baking paper.
Place the almonds and icing sugar in a food processor and pulse until fine. Sift the mixture to remove any clumps. Blend any leftover mixture in a food processor then sift again until nothing remains. Sift in the cocoa powder.
Begin beating the egg whites and cream of tartar on a low speed. Once the egg whites reach soft peak stage, start sprinkling in the sugar as you beat. Increase the speed to medium and beat the meringue to stiff glossy peaks.
Mix in the activated charcoal. Add about ¼ of the almond mixture and fold until no streaks remain.
Continue to add the almond mixture in quarters, folding until incorporated.
The batter should be the consistency of molten lava and ooze off the spoon.
Pour the batter into a piping batter fitted with a straight nozzle and pipe macarons the size of a R5 coin onto the baking sheets, giving them space to spread.
Drop the baking sheet firmly on the counter from a height of about 20cm; repeat 3 times – this removes any air bubbles and smoothes the surface. Allow the cookies to rest on a level surface at room temperature for about 30-60 minutes until they are no longer tacky to a light touch – your finger shouldn’t stick when you touch the surface.
While they rest place an oven rack in the lower third of the oven and preheat to 170 degrees Celsius or (150 degrees fan-forced) Bake the cookies for 16 to 20 minutes. If the tops are firm and no longer move away from the bottoms, they are ready.
Make the frosting; cream the Stork Bake until very white and fluffy. Add the icing sugar, cocoa powder, milk and black gel colouring. Beat until smooth. Place the icing in a piping bag and sandwich the macaron shells together.
Tip: Macarons are best made and filled the day before – the shells absorb the moisture from the filling and get their characteristic chewy texture.