The strong cocoa notes of the No. 5 milk chocolate pair well with most seasonal fruits and add depth to the macarons.

Ruth Hinks, UK World Chocolate Master

Whipped Ganache (prepare the day before)

1. Place the No. 5 milk chocolate in a plastic bowl.
2. Bring the cream (115g), sugar and glucose to the boil.
3. Pour the cream mix over the No. 5 milk chocolate, and leave to stand until the chocolate has melted.
4. Add the remaining cream, and blend the mixture until smooth.
5. Leave in the fridge overnight.

Macarons

1. Preheat the oven to 150°C.
2. Combine the ground almonds, icing sugar, egg whites (60g) and macaron colouring, to form a thick paste.
3. In a small saucepan, bring the granulated sugar and water to the boil (120°C).
4. Immediately whisk the remaining egg whites (60g) to stiff peak stage.
5. Slowly pour in the sugar syrup mixture into the eggs whites, whisking at high speed for a further 5 minutes.
6. Take half of the meringue mixture, and fold by hand into the coloured paste.
7. Fold in the remaining half of the meringue mixture, ensuring well combined. Do not over-mix.
8. Prepare a piping bag with a 7mm plain piping nozzle.
9. On a baking tray lined with greaseproof paper, or a Silpat mat, pipe spirals to a 7cm diameter.
10. Bake for 18-20 minutes, until the macarons easily lift.
11. Cool at room temperature.
12. Pipe whipped ganache onto a macaron, place seasonal fruit around the edge, and sandwich with a second macaron.  Garnish with a chocolate decoration (optional).
13. Serve immediately.