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["Make the macarons: it is important that the egg whites are room temperature, so take them out a few hours prior to whipping!", "Grind your almonds together with the powdered sugar and the cocoa in a kitchen machine to a flour-like consistency. Then sieve, to get out any bigger pieces. This is important, so you have a completely smooth top. Then whip your egg whites until they are quite stiff. In three steps, fold in your almond mix.
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Do not be shy at this step - the egg whites will collapse somewhat, that's okay. What is not good, is if you whip all the air out of them, you do not want a runny mass!
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On a prepared baking sheet, pipe the macarons in round circles (around 4 cm in diameter). When your sheet is full, tap it heartily to achieve a smooth surface on the macarons.", "Let dry for at least half an hour.
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Bake at 165 degrees for 13-15 minutes, or until the shell does not break when pocked at slightly.
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Let cool completely, the best is even overnight, before you remove the macarons from the baking sheet and fill them.", "To make the chocolate ganache: chop the chocolate roughly and put in a separate bowl. Bring cream, glucose, the chilis and the ground tonka bean with the pinch of salt to a boil.
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Let stand for 15 minutes. Reboil, then pour over the chocolate through a sieve.
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Wait one minute before stirring. Start stirring from the middle, working yourself outwards. When you have a thick, smooth mixture, add the butter in pieces and stir in well. Let cool.", "You might have to warm up the ganache a bit before you pipe it into your macarons.
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Put together your halves with the ganache."]
