CHOCOLATE CRICKET MACARONS

Makes: 15 macarons

Time: 1 hour

INGREDIENTS

Ready to Cook Dried Crickets – 15g

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

Ganache:

Double Cream – 60g

50% Chocolate – 90g

METHOD

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.