Cocoa & Tamarind Macaron (มาการองโกโก้ไส้มะขาม)

1.Preheat the oven to 130°C. Line baking trays with baking paper.

2.Blend the ground almonds icing sugar and cocoa powder together until fine. Set aside.

3.Make the Italian meringue by placing the water and sugar in a saucepan. Heat until the syrup reaches 118-121°C. Meanwhile whip 55 g of egg whites with the cream of tartar until lightly foamy. Once the syrup reaches the desired temperature slowly pour it into the egg whites in a thin stream while continuing to whip. Beat until the meringue is firm glossy and white.

4.Add the remaining 55 g egg whites to the almond mixture. Mix with a rubber spatula until combined. Add about one third of the Italian meringue and fold to loosen the mixture slightly. Add the remaining meringue and continue folding until well combined.

5.Transfer the batter to a piping bag. Pipe into rounds about 3 cm in diameter. Tap the trays gently to release air bubbles then rest for about 20 minutes or until the surface is dry to the touch and no longer sticks to your finger.

6.Bake for 13-14 minutes. Let the macaron shells cool completely on the tray before removing them from the baking paper.

7.Make the white chocolate tamarind filling by melting the white chocolate and letting it cool slightly. Beat the butter with icing sugar and salt until smooth. Add the melted white chocolate and beat until combined. Add the tamarind paste and continue beating until the cream is smooth and evenly mixed. Transfer to a piping bag.

8.Select half of the macaron shells to use as the top shells. Decorate them by drizzling melted white chocolate and melted dark chocolate in thin random lines. Let the chocolate set completely.

9.Pipe the white chocolate tamarind filling onto the remaining macaron shells. Sandwich with the decorated top shells and press gently so the filling spreads evenly.

10.Chill for at least 15 minutes before serving.