Put the Almond Flour l, Icing sugar and cocoa powder into a food processor and blitz it a few times. Be careful to NOT whizz too much as the almond flour will release oils to make almond butter.

Put the egg whites in a bowl with the salt and whisk until until soft peaks

Add the flour mixture into the egg white in 2 batches and fold it all together. Be careful not to over mix. Mix until you can make a figure 8 'ribbon' with the mixture from your spatula. After that, mix no more.

Put the mixture into a piping bag with a half inch nozzle. Place some parchment or grease proof paper on a baking sheet and pipe out same size discs around 1 to 1.5 inch wide. Once the mixture has been fully piped out tap the tray/s vigorously to make sure all the air bubbles are released.

Bake in a preheated oven at 170-180C for around 10-15 minute until the macarons have risen and have 'feet'.

Leave to cool and then remove from the sheet with a palate knife gently.

To make the ganache, put the chocolate and cream in a heatproof bowl and heat in 30 second bursts, mixing each time. Keep going until all the chocolate has melted.

Let cool and then place in the fridge for 15-20 minutes until it becomes a paste like consistency. Then using an electric whisk, beat the mix until it becomes light and fluffy. Place in a piping bag.

Ideally, wait 24 hours before serving but no ones gonna know if you eat a few before hand😇