Chocolate Macarons With Chocolate Ganache

1. 1

   Measure all ingredients carefully!

2. 2

   Sift almond flour, cocoa and icing sugar and stir.

3. 3

   Whisk egg whites until they turn white. Add 1 tablespoon of sugar at a time while beating and continue whisking until meringue is firm and glossy. If you want to color the batter, you can do it now.

4. 4

   Gently fold almond flour mixture into meringue until smooth. The batter is supposed to be a little loose, but not too loose-just loose enough so it flattens out on the baking sheet.

5. 5

   Fill a piping bag with a round tip and pipe small portions, the size of a two-pence coin, on a baking sheet. Let rest for 30 minutes.

6. 6

   Bake at 150u00b0C (300u00b0F) for about 15 minutes. Macarons are ready when they come loose from the baking paper.

7. 7

   For the ganache:

8. 8

   Heat cream on the stove and remove from the heat just before it starts to boil. Stir in chopped chocolate and finish by whisking in butter.

9. 9

   Release all meringues from the baking sheet. Fill a piping bag with chocolate ganache and pipe on the flat size of half the meringues. Sandwich with the remaining meringues.

* Per serving · 4 servings · Values may vary.

No additional tips available.