Chocolate French Macarons

1. 1

   Preheat oven to 300u00b0F. Grease and line 2 baking trays with parchment paper.

2. 2

   Whip egg whites to soft peaks. Gradually whisk in sugar. Fold in almond extract, if desired. Sift together powdered sugar, 1 tbsp cocoa powder and ground almonds then fold into meringue. Transfer to a piping bag fitted with a 1/2 inch plain tip and pipe 1 1/2 inch rounds, 3/4 inch apart, onto prepared trays. Tap trays to release air bubbles. Flatten peaks lightly with a damp finger then dust with remaining cocoa powder. Set aside for 30 mins.

3. 3

   Bake for 20 mins, or until dry to the touch. Let cool on trays for 5 mins then transfer to a wire rack to cool.

4. 4

   Meanwhile, to make the dark chocolate ganache, stir chocolate and cream over a double boiler until chocolate melts. Cover and chill until mixture thickens. Transfer to a piping bag then use to sandwich macarons together.

* Per serving · 4 servings · Values may vary.

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