1

Preheat oven to 200°C or 180°C fan-forced. Lightly spray 2 baking trays with oil and line with baking paper. Combine icing sugar and almond meal in a medium bowl.

2

Beat egg white in a clean, dry bowl with an electric mixer until soft peaks form. Gradually add sugar, beating well until sugar dissolves. Beat in essence. Gently fold meringue into almond mixture until combined.

3

Spoon mixture into a piping bag fitted with a 1cm plain nozzle. Pipe 24 x 5cm wide circles, about 3cm apart, onto prepared trays. Stand macarons, uncovered, for 30 minutes or until they feel dry when lightly touched. Reduce oven to 150°C or 130°C fanforced and bake for 12–15 minutes or until just crisp. Allow to cool on trays.

4

Meanwhile, beat spread, extra icing sugar and cocoa powder in a bowl with an electric mixer until pale and creamy. Sandwich macarons with chocolate cream and serve.