French Macarons with Dark Chocolate Ganache

Ingredients

Dark chocolate

8 ounces, finely chopped

Heavy cream

1/2 cup

Food coloring

few drops (optional)

Vanilla extract

1/2 teaspoon

Granulated sugar

1/4 cup

Egg whites

3, at room temperature

Powdered sugar

1 2/3 cups

Almond flour

1 cup, finely ground

Instructions

1. Combine the almond flour and powdered sugar in a food processor. Pulse until the mixture is well combined and finely textured.
2. In a large mixing bowl, beat the egg whites until they become foamy. Gradually add the granulated sugar as you continue to beat the egg whites until stiff peaks form.
3. Gently fold the almond flour mixture into the beaten egg whites until the mixture is fully incorporated. Add the vanilla extract and food coloring (if using), and gently fold until the batter is smooth and glossy.
4. Transfer the batter into a piping bag fitted with a round tip. Pipe small circles onto a baking sheet lined with parchment paper.
5. Tap the baking sheet on the counter several times to release any air bubbles. Allow the macarons to sit at room temperature for about 30 minutes to form a skin.
6. Preheat the oven to 325°F (160°C). Bake the macarons for 12-15 minutes, or until they are set and can be easily lifted off the parchment paper.
7. While the macarons are cooling, prepare the ganache filling. Heat the heavy cream in a small saucepan until it just starts to simmer. Remove from heat and pour the cream over the chopped dark chocolate. Let it sit for a minute, then stir until the mixture is smooth and creamy.
8. Once the macarons have completely cooled, carefully remove them from the parchment paper. Match up similar-sized macaron shells and pipe a small amount of ganache onto one shell. Sandwich it with the other shell.
9. Store the filled macarons in an airtight container in the refrigerator for at least 24 hours before serving to allow the flavors to meld and the texture to soften.