Cocoa Macaron for Valentines

1. 1

   Prep - Combine the almond powder, sugar, and cocoa, and sift 2-3 times.

2. 2

   Preheat the oven to 210C (410 Fahrenheit).

3. 3

   Whip the egg into meringue, and add the granulated sugar in 3 parts.

4. 4

   Whip well (to the point that it won't fall out even if you turn the bowl upside down).

5. 5

   Add the sifted almond powder, sugar, and cocoa to the meringue.

6. 6

   Lightly mix together to combine.

7. 7

   From here the process is called macaronnage.

8. 8

   Use a rubber spatula to mix by scraping along the sides of the bowl.

9. 9

   Mix until glossy, being careful not to deflate it.

10. 10

    Put into a pastry bag with a rounded, 1 cm opening.

11. 11

    Squeeze out onto a baking sheet, leaving space around each piece.

12. 12

    Let it sit like that for about 50 minutes.

13. 13

    If air bubbles form use a toothpick to pop them.

14. 14

    Once they've set to the point where it won't stick to your hand if you touch them, put in the oven.

15. 15

    Bake at 210C (410 Fahrenheit) for 3 minutes.

16. 16

    Once the pieds (the feet) form, reduce the temperature to 170C (338 Fahrenheit) and bake for 4 minutes.

17. 17

    Then 5 minutes at 150C (302 Fahrenheit).

18. 18

    Once they've completely cooked, remove from the baking sheet.

19. 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.

* Per serving · 4 servings · Values may vary.