MAKES 16 MACAROONS
110g blanched almonds
200g icing sugar
2 egg whites
2 tbsp cocoa powder
1 tbsp caster sugar
FOR THE FILLING
150ml fresh cream
100g dark chocolate, chopped
The tip of a tsp of chilli powder
1 Prepare the filling by heating the cream in a pan with the star anise, without it reaching boiling point.
2 Remove from the heat and add the chocolate and chilli powder, mixing until it dissolves.
3 Remove the star anise and set the mixture aside to cool for 15 minutes.
4 Preheat the oven to 160C.
5 Blend the almonds with the icing sugar and cocoa powder.
6 Whip the egg whites, add the caster sugar and beat well. Add the almond mixture and mix well.
7 Pour the mixture into a piping bag and make 32 discs (about 3cm wide) on a baking sheet. Allow to rest for 20 minutes before placing in the oven for 10 minutes.
8 Remove and cool on the baking sheet.
9 Pair the discs up by size and fill the middle with a generous spoonful of filling.
10 Refrigerate for an hour before serving.