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1
Prep - Combine the almond powder, sugar, and cocoa, and sift 2-3 times.
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2
Preheat the oven to 210C (410 Fahrenheit).
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3
Whip the egg into meringue, and add the granulated sugar in 3 parts.
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4
Whip well (to the point that it won't fall out even if you turn the bowl upside down).
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5
Add the sifted almond powder, sugar, and cocoa to the meringue.
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6
Lightly mix together to combine.
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7
From here the process is called macaronnage.
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8
Use a rubber spatula to mix by scraping along the sides of the bowl.
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9
Mix until glossy, being careful not to deflate it.
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10
Put into a pastry bag with a rounded, 1 cm opening.
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11
Squeeze out onto a baking sheet, leaving space around each piece.
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12
Let it sit like that for about 50 minutes.
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13
If air bubbles form use a toothpick to pop them.
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14
Once they've set to the point where it won't stick to your hand if you touch them, put in the oven.
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15
Bake at 210C (410 Fahrenheit) for 3 minutes.
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16
Once the pieds (the feet) form, reduce the temperature to 170C (338 Fahrenheit) and bake for 4 minutes.
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17
Then 5 minutes at 150C (302 Fahrenheit).
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18
Once they've completely cooked, remove from the baking sheet.
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19
Making the chocolate ganache - heat the heavy cream, and once it starts to bubble remove from the heat and dissolve the chocolate in it.
