Method:
Using an electric hand whisk, mix 44g egg white with the meringue mix in a medium sized bowl on high speed for 5 minutes until firm peaks form. A balloon whisk can be used but will take longer.
Sprinkle 1/3 of the macaron mix over the meringue and fold in until well coated (do not stir).
Add the remaining macaron mix and begin the macaronage stage – this is much easier than it sounds! Using a metal spoon, gently pull the mixture up and over, then left to right, whilst gently turning the bowl clockwise. Repeat this continuously for 3-4 minutes until the mixture becomes smooth and glossy. Test if the mixture is ready after 3 minutes - it should flow off the spoon, rather than fall off. If the mix drops off in dollops, rather than flows like a folding ribbon, continue to fold for another minute and test again.
Line a baking sheet with greaseproof paper (dab a bit of macaron mix to fix the paper to the baking sheet to hold secure). Using a wet teaspoon, put 16 equally spaced 3-4 cm rounds of mix onto the baking sheet, leaving enough space between each macaron for the mix to spread slightly.
Give the tray a firm tap on the worktop to release the tiny air bubbles – repeat a couple more times if the bubbles look like they are still there. Leave the macarons to rest for 45 minutes, and then bake in the centre of the oven at 150°C for 15 minutes, then allow to cool completely (approx. 30 minutes) before carefully peeling back the greaseproof paper. If the macarons are sticking to the paper, use a sharp knife to help guide them off.
Using a microwave, melt the chocolate in a microwaveable bowl, 15 seconds at a time, until just melted and then leave to cool for a couple of minutes. Add 35g of softened butter and the icing sugar mix to the chocolate and whisk until fully combined. Use a teaspoon or butter knife to spread the filling over the back of the macaron shells, and then sandwich together before serving.
