Dark Chocolate Macarons

🥘 Ingredients

• almond flour
  50 g
• cocoa powder
  25 g
• dark chocolate
  4 oz
• egg whites
  2 large
• granulated sugar
  65 g
• heavy cream
  1/3 c
• powdered sugar
  100 g
• salt
  1 pinch

🍳 Cookware

• oven

1. 1

   Sift powdered sugar , almond flour , and cocoa powder together.

   powdered sugar: 100 g, almond flour: 50 g, cocoa powder: 25 g
2. 2

   Using an electric mixer, whip egg whites until frothy.

   egg whites: 2 large
3. 3

   Gradually add granulated sugar while continuing to mix until medium-stiff peaks form and hold their shape.

   granulated sugar: 65 g
4. 4

   Mix half of the flour-mixture into the meringue, folding and stirring gently until combined.
5. 5

   Add the second-half and do the same.
6. 6

   Transfer the batter to a pastry bag or zip-lock bag with a corner cut off.
7. 7

   Pipe the batter on to parchment-lined baking sheets, making cookies about the size of a half-dollar.
8. 8

   Gently tap the baking sheets to settle the cookies.
9. 9

   Cook in the oven at 350 for ⏱️ 6 minutes .
10. 10

    Switch the pans position (bottom to top) and cook for another ⏱️ 6 minutes .
11. 11

    Let cookies cool completely before filling with ganache.
12. 12

    For the chocolate ganache, pour heavy cream (hot) over dark chocolate (chopped).

    heavy cream: 1/3 c, dark chocolate: 4 oz
13. 13

    Stir until smooth.
14. 14

    Add salt .

    salt: 1 pinch
15. 15

    Allow to cool slightly before filling cooled cookies.