Chocolate Macarons

Ingredients

• Heavy cream (1/2 cup)
• Dark chocolate (70% or higher), chopped (4 ounces)
• Salt (1/4 teaspoon)
• Granulated sugar (1/4 cup)
• Egg whites (3 large, at room temperature)
• Cocoa powder (2 tablespoons)
• Powdered sugar (1 1/4 cups)
• Almond flour (1 cup)

Instructions

1. Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper.
2. In a food processor, combine the almond flour, powdered sugar, and cocoa powder. Process until the mixture is fine and well combined, ensuring there are no lumps.
3. In a large bowl, beat the egg whites using an electric mixer on medium speed until foamy. Gradually add the granulated sugar and salt, increasing the speed to high. Continue to beat until stiff peaks form and the mixture shines, about 5-7 minutes.
4. Gently fold the almond mixture into the egg whites using a spatula. Be careful not to deflate the batter; fold until just combined, and the batter flows like lava.
5. Transfer the mixture to a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared baking sheets, leaving at least 1 inch of space between each macaron.
6. Let the macarons sit at room temperature for 30 minutes to develop a skin. This crucial step helps achieve the signature 'feet' of the macarons.
7. Bake for 15 minutes, or until the macarons are set and can be easily lifted from the parchment without sticking. Allow them to cool completely on the baking sheets before removing.
8. To prepare the ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour it over the chopped dark chocolate. Let sit for 5 minutes, then stir until smooth and glossy.
9. Once the macarons are completely cool, pipe or spread a small amount of ganache onto the flat side of one macaron shell. Top with another shell to create a sandwich. Repeat with the remaining macarons and ganache.