Place the remaining 55 grams of egg white, cream of tartar, and salt into the bowl of a heavy-duty mixer and start whisking at low to medium speed. Place the water into a saucepan and add the sugar. Dissolve the sugar, in the water, over a low heat. Bring to the boil and cook until the sugar reaches 118°C. By this stage the egg whites should have reached a soft peak stage. Continue whisking at medium speed as you pour the syrup into the egg whites in a thin, steady stream. Keep whisking until the bowl cools to just warm. I usually whisk the meringue for about 10 minutes or so and turn up the speed for a minute or two at the end. The meringue should be fairly stiff. When you lift the whisk, there should be a solid stiff clump on the whisk. It should be able to look you in the eye without flinching.

Scrape a small amount of the meringue into the bowl with the almond mixture and work it into the mixture to lighten it, using a spatula or pastry scraper. I prefer the scraper. Scrape the remaining meringue into the bowl and fold it into the almond mixture, flipping it over on to itself, and turning the bowl with each fold. Make sure to scrape down the bowl to make sure the mixture is homogeneous, and there are no streaks of meringue or almonds. Continue folding until the macaronage is at the stage where a little mixture, lifted, will fall back into itself slowly (i.e. the magma/lava stage everyone goes on about). Be careful not to over-mix the macaronage.

Place the mango and sugar into a saucepan, mix together, cover, and let sit for about 30 minutes. This will allow the sugar to extract the mango juice a little. Place over a low to medium heat until the sugar melts and the mixture starts to simmer. Use a potato masher to gently mash the mango pieces. Cook until the jam starts to set. Test by placing a small amount of jam on to a chilled plate. It should gel very quickly. Alternatively, you can run a finger through the jam on the plate and the mark should remain. When ready, remove from the heat, add the lemon juice and stir.

Pour the jam into a sterilized jar and seal. Store the sealed jam in the pantry. Once opened, it should be stored in the refrigerator. This recipe is easily scaled up to make a large batch.

Chop the couverture or eating chocolate into small, even pieces and place into a heatproof bowl. Place the cream into a saucepan over a low heat. Bring to simmering point and pour evenly over the chocolate. Use a spoon or whisk to gently stir from the center of the bowl until the chocolate is completely melted and the ganache is smooth. While still warm, add the salt, cayenne, and the butter, and stir until the ganache is smooth and glossy. Cover and let set to a piping consistency at room temperature, or place in the refrigerator until it reaches a piping consistency.