You will need


FOR THE MACARONS: Line 2 baking trays with baking paper - dot the underside of the paper in the four corners with olive oil to hold in place. Draw circles (about 3cm in diameter) onto the paper as these will act as a guide to create uniform sizes for the macarons. You can also use a macaron mat.

Sieve the almond flour, icing sugar and Food Thoughts Organic Cocoa Powder together to make sure all the dry ingredients are fine (you can also use a food processor to pulse and then sieve). It is essential that there are no lumps.

Put the egg whites and caster sugar in the bowl of a stand mixer and whisk until the egg whites form stiff peaks and form a clump on the whisk. Fold in, and thoroughly incorporate, the dry ingredients into the egg whites (this will deflate the eggs but this is fine).

Put a round nozzle into a piping bag and then stand the bag nozzle down in a drinking glass. Fill the bag with the macaron mixture then pipe circles of the mixture on the guide. Bang the tray a few times onto a hard surface and you will see the air bubbles from within rise to the surface. Use the tip of a cocktail stick (or similar) to glide over these bubble holes to smooth them over.

It is essential to then 'rest' the macarons for about 30 minutes before cooking them. They will form a slight skin and will no longer be sticky to the touch. Whilst macarons are resting, preheat the oven to 150C / 300F.

Place the piped tray/s of macarons into the middle of the oven for 15 minutes but rotate the tray once mid-way through. Remove from the oven and completely cool.

CHOCOLATE ORANGE GANACHE: Place the cream in a small saucepan or microwaveable jug and bring to the boil. Add the dark chocolate chips and stir until completely melted. Add the orange essence. Leave the ganache to cool until it is a spreadable consistency that allows it to be piped.

Line up all the macron shells in pairs (try to match similar size and shape). Put the ganache in a piping bag and pipe it onto one of the macaron (flat side). Once piped, place another macaron on top. Repeat until all are complete.

TOPPING: You can finish the macarons by dipping the edges in melted chocolate and / or drizzling them.