The Table Bay’s Pastry Chef Lee-Andra Govender creates a lavish high tea spread for visitors to the V&A Waterfront property, that includes such delights as Apple Crisp; the Pistachio Gem; a Mocha Hazelnut Tart; a rich Belgian Coffee Cake; a Carrot and Pecan Tart, and a Dark Chocolate and Ginger Truffle in a jar. One of the treats that take pride of place are the chef’s macarons. “The macaron is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, and almond powder or ground almond. They can be fickle to make though, you have to get everything right. So the mix is pivotal. If you put too much sugar in, they will be crispy and if you don’t get the mix of almond flour right, they will be too cake like. But, once you get it right, there is possibly no more rewarding a cookie to have with your tea,” says Govender. Here’s her recipe for Strawberry Chocolate Macarons:

Strawberry Chocolate Macarons

Macaron Shells

300g icing sugar
500g ground almonds
200g large egg whites
1ml cream of tartar
200g castor sugar
1g pink and purple powder food colouring

Strawberry Chocolate Ganache

180g dark chocolate discs
180g fresh cream
125g unsalted butter
20g strawberry paste

  • For the ganache, place dark chocolate discs, cream and butter into a bowl. Place the bowl over a pot of simmering water to 10 minutes. Remove from the heat and leave to melt completely. Add strawberry paste and mix until emulsified. Allow to cool at room temperature and store in a piping bag.
  • Preheat the oven to 1300C. Sift the icing sugar and ground almonds together in one bowl.
  • In another bowl, whisk together egg whites and cream of tartar with an electric mixer until the egg whites reach the soft peak stage.
  • Add castor sugar in three batches and whisk until thick and glossy.
  • Fold the almond mix and food colouring gently into the egg whites and scrape into a piping bag.
  • Prepare a piping bag with a 1cm nozzle. Pipe evenly spaced blobs out onto a tray prepared with silicon paper. Tap three times, and allow to dry and rest for 20 minutes. The surface of the macarons will become smooth and shiny.
  • Bake for 16 minutes. Gently remove from the oven and transfer the silicon paper onto a wire rack. Cool the macaron shells completely before attempting to remove them.
  • Sandwich the macaron shells together with ganache.