Chocolate Macarons

1. 1

   Preheat oven to 250u00b0F. Lightly grease and line two baking sheets with parchment.

2. 2

   Combine confectioners' sugar and almonds in a bowl. Using an electric mixer, beat egg whites until soft peaks form. Add granulated sugar and beat until firm and sugar has dissolved. Fold egg white mixture into almond mixture.

3. 3

   Spoon into a pastry bag fitted with a plain 1/2-inch nozzle and pipe 1-inch rounds on to prepared trays. Lift trays and slam down hard to spread macaroons to 1 1/2 inches. Dust liberally with more confectioners' sugar. Set aside at room temperature for 15 mins.

4. 4

   Bake for 20 mins, until lightly golden and crisp. Cool on tray for 5 mins before sliding baking paper on to a wire rack to cool completely.

5. 5

   Meanwhile, to make the ganache, combine chocolate and cream in a small saucepan and stir until melted and combined. Pour into a bowl and set aside to cool completely, until spreadable.

6. 6

   Scrape macarons away from baking paper with a spatula (they tend to stick a little) and pair according to size. Pipe or spoon a little ganache on to flat side of a macaron and sandwich together with another. Repeat with remaining ganache and macarons. Serve.

No nutritional information available.

No additional tips available.