Matcha & Lyle’s Golden Syrup Macarons

Combine the water and sugar in a pot and turn on to a medium heat.

Put 42g of the egg whites in your stand mixer with the whisk attachment.

When your sugar is 122 degrees C pour the sugar syrup slowly down the side of the bowl as the egg continues to whisk. Keep this whisking until the meringue is really thick and the bowl is cool.

Add half the meringue to the think paste and mix well together

Add the remaining meringue and fold gently until it is a uniform texture and colour.

Place the mixture in a piping bag with a round nozzle – turn your oven on to preheat to 125 degrees C.

On to a baking tray with baking paper pipe circles well distanced from each other. This will make 25 – 30 rounds.

Cook for 14 minutes - check they are not wobbly before removing them from the oven.

Meanwhile make the filling by combining the melted chocolate, softened butter and icing sugar until fluffy.

When the macarons are cooled and removed from the paper match them up in to pairs.

Fill a piping bag with a star attachment and pipe one side of the under side of each pair of macarons.

Using the end of a tea spoon make a hole for a drop or two of golden syrup to fill. Place the top on to the macaron and enjoy.