Dark Chocolate Macarons


For Macaron Batter:

100 g Icing Sugar
50 g Almond Meal aka Almond Flour (the finer the better)
25 g Unsweetened Cocoa Powder
2 large Egg Whites – at room temperature
65 g Granulated Sugar

Preheat oven to 180°C. (350°F.).
Line two baking sheets with parchment paper and
have a pastry bag with a plain tip about 2 cm (1/2”) ready.
Grind together the powdered sugar with the almond powder and cocoa so there are no lumps.
Use a blender or food processor since almond meal that you buy isn’t quite fine enough.
In the bowl of a standing electric mixer,
beat the egg whites until they begin to rise and hold their shape.
While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
Carefully fold the dry ingredients, in two batches,
into the beaten egg whites with a flexible rubber spatula.
When the mixture is just smooth and there are no streaks of egg white,
stop folding and scrape the batter into the pastry bag
(standing the bag in a tall glass helps if you’re alone).
Pipe the batter on the parchment-lined baking sheets in 3 cm (1”) circles
(about 1 tablespoon each of batter), evenly spaced 3 cm (1”) apart.
Rap the baking sheet a few times firmly on the counter top to flatten the macarons
Then bake them for 15 to 18 minutes.
Let cool completely then remove from baking sheet.

For Chocolate Ganache:
1/3 cup hot Heavy Cream
120 g Dark Chocolate – chopped
1 pinch of Salt

Pour hot cream over chocolate, and stir until smooth.
Allow to cool slightly before filling cooled cookies.
Makes about 18 finished cookies.

Spread a bit of batter on the inside of the macarons then sandwich them together.
(You can pipe the filling it, or spread it by hand)
Let them stand at least one day before serving, to meld the flavours.
Store in an airtight container for up to 5 days, or freeze.
If you freeze them, defrost them in the unopened container, to avoid condensation which will make the macarons soggy.

If you want them not to crack in the oven, you must wait before cooking,
in French they say that they must “crouter”,
the top of the paste has to dry just a little bit at room temperature before baking
(nearly 30 minutes).