CHOCOLATE CRICKET MACARONS
Makes: 15 macarons
Time: 1 hour
Ground Almonds – 40g
Cocoa Powder – 1 tbsp
Icing Sugar – 120g
Eggs – 2
Lemon Juice – 1/2 tsp
Caster Sugar – 3 tbsp
Vanilla Extract – 1 tsp
Salt – small pinch
Double Cream – 60g
50% Chocolate – 90g
MAKE THE MACARONS | 45 mins
Pre-heat the oven to 160° C.
Blend the dried crickets into a very fine powder.
Sift the icing sugar, cricket powder, ground almonds, and cocoa powder.
Separate the egg yolks from the egg white and discard them.
Whip the egg whites to firm peaks. Once they are beginning to hold, slowly start adding the caster sugar.
Continue whipping to firm peaks, add some vanilla and lemon juice (or cream to help stabilise the whites)
Add 1/3 of the almond mixture and fold into the whites.
Add the rest of the mix and fold until it is like lava.
Pipe the macarons from the centre into small rounds.
Leave them out to develop skins for 20 mins before baking.
Put them in the oven for around 14 minutes and leave to fully cool.
MAKE THE GANACHE | 10 mins
Gently heat the cream on a low heat, do not let it boil.
Shave, or finely chop, the chocolate.
Once the cream is almost boiling, remove it from the heat and add the chocolate and mix.
SERVE | 5 mins
Place ganache on one side of a macaron, and sandwich it with another.
Repeat with all the macarons and enjoy!
Cook this recipe with our Ready to Cook Dried Crickets.