Chocolate Macarons

Ingredients

Egg whites 60 g

Almonds 60 g

Icing sugar 130 g

Cocoa powder 25 g

Chocolate 175 g

Whipping cream 30 ml

Mix the icing sugar (110 g) with the almonds and blend thoroughly for 1-2 minutes. Pour this mixture onto a baking sheet and bake for 5 minutes at 150°C. Sift through a fine sieve.

Whisk the egg whites with 20 g of icing sugar until stiff. Add the almond-sugar mixture and cocoa powder, and mix thoroughly and gently.

 Place cookies 3.5-4 cm in diameter in a piping bag and pipe them onto a baking sheet lined with parchment paper. Leave them on the counter for 1 hour to dry, or bake in the oven for 20 minutes at 50°C (122°F). After the baking time, touch the cookies with your finger; a crust should form on them.

Bake at 150°C (300°F) for 12 minutes. Remove from the oven, carefully lift the parchment paper and spray the hot baking sheet with water to make it easier to remove.

Melt the chocolate in the hot cream. Let cool completely. Place the finished ganache in a piping bag and pipe it onto one half of the cookie and top with the other half.

Bon appétit!