This month is all about discovering something new and macaroons are super adventurous to make. Sometimes they work and sometimes they don’t. Many chefs have thrown their hat over making macaroons and the tricks needed to do to make the perfect one, but this recipe is simple and fool proof, try it! IngredientsFor the macaroons 125g icing sugar 1 tbsp cocoa 100g ground almonds 2 medium egg whites For the filling 50g dark chocolate, chopped 20g cream Method1 Heat oven to 180C. Line a large baking sheet with baking paper. Sift the icing sugar and cocoa into a bowl, stir in the ground almonds. Whisk the egg whites until stiff; fold them into the dry ingredients. 2 Fill an icing bag fitted with a plain nozzle with the mixture (or put in a large food bag and snip off the corner). Pipe 24 small blobs, about 3cm across, onto the baking sheet, leaving a little space between each. Smooth the surface with a wet finger, then leave for 15 mins to dry out. Bake for 15-20 mins until macaroons feel firm to the touch and peel easily off the paper. Cool on the paper, then peel off and store in a tin for up to 1 week. 3 To make the filling, put chocolate into a heatproof bowl and gently melt over a pan of barely simmering water. Stir in the cream until the mixture becomes smooth. Leave to cool and thicken a little, spoon onto the halves of the macaroons and sandwich together.