Decadent Chocolate Macarons

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• Step 1

  Line baking sheet with a silpat mat or parchment.*

• Step 2

  Place the almond powder, icing sugar, and cocoa powder in a food processor. Process until just beginning to clump.

• Step 3

  Sift and discard any bits that won't pass through the sifter. Set aside.

• Step 4

  Whip the egg whites until they're the consistency of a loose foam. Continue whipping while slowly adding sugar. Whip to a stiff meringue.

• Step 5

  Fold the dry mixture into the meringue.**

• Step 6

  Pour the batter into a piping bag fitted with the 1A tip.

• Step 7

  Pipe the macarons onto your baking sheet.

• Step 8

  When all your macarons are piped, whack the baking sheet on the counter at least 3 times to get rid of any air bubbles.***

• Step 9

  Let the macarons dry at room temperature until dry to the touch. Approx 1 hour. DO NOT skip this step.

• Step 10

  While macarons are drying, make the ganache.
  Chop the chocolate finely and place in a bowl. Heat the cream until boiling and pour over chopped chocolate. Do not stir! Cover bowl with plastic wrap for 2 mins. Stir to emulsify ganache. Place in fridge to set.****

• Step 11

  Once dry, bake macarons in a 300°F oven until they stick a little bit to the pans. This can be anywhere from 10-20mins depending on your oven and how crowded the macarons are on the pan.

• Step 12

  Let cookies cool completely before removing from pans. Pipe ganache into the center, sandwich the cookies and twist together.

• Step 13

  NOTES
  *I create a parchment template using a 1½" cookie cutter to create circles and place it under my silpat mat.
  **You will need to do a LOT of folds to get the batter to the proper consistency. You're looking for it to be smooth and shiny and have some movement. If you lift some up with a spatula, it should pour in a steady stream and settle into the remaining batter. DO NOT overmix.
  *** Do not be shy with the whacking!
  ****If the ganache some unmelted bits after stirring, heat over a simmering bain marie.

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