Dark Chocolate Chili Macarons

Ingredients

• Chili powder (1/2 teaspoon)
• Heavy cream (1/2 cup)
• Dark chocolate (8 ounces, finely chopped)
• Granulated sugar (1/4 cup)
• Egg whites (3, at room temperature)
• Cocoa powder (2 tablespoons)
• Powdered sugar (1 3/4 cups)
• Almond flour (1 cup, finely ground)

Instructions

1. Preheat the oven to 325°F and line two baking sheets with parchment paper.
2. In a food processor, combine the almond flour, powdered sugar, and cocoa powder. Process until you achieve a fine texture.
3. In a separate, large bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar, continuing to beat until the egg whites are glossy and hold stiff peaks.
4. Gently fold the almond mixture into the egg whites. Continue folding until the batter is smooth and shiny, careful not to overmix as this can deflate the batter.
5. Transfer the batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared baking sheets, ensuring they are spaced about an inch apart.
6. Bake for 10-15 minutes, or until the macarons are set and can be easily lifted off the parchment paper. Allow them to cool on the baking sheets.
7. While the macarons are baking, prepare the ganache. Heat the heavy cream in a small saucepan over medium heat until it simmers, then remove from heat. Add the finely chopped dark chocolate and let it sit for a minute before stirring. Continue stirring until the chocolate is fully melted and the mixture is smooth. Stir in the chili powder, adjusting to taste.
8. Once the macarons have cooled, pipe or spread a small amount of the ganache onto the flat side of one macaron. Top with another macaron to create a sandwich. Repeat this process with the remaining macarons and ganache.
9. Let the macarons sit at room temperature for at least an hour before serving. This allows the flavors to meld together and enhances the overall taste experience.