Macarons au Chocolat

🥘 Ingredients

• almond flour
  115 g
• powdered sugar
  200 g
• unsweetened cocoa powder (heaping)
  1 tbsp
• egg whites (~3 whites)
  105 g
• granulated sugar
  50 g
• Ganaches au Chocolat

🍳 Cookware

• oven
• baking sheet
• parchment paper
• food processor
• electric mixer
• pastry bag

1. 1

   Preheat the oven to 165°C (325–330°F / th. 5–6). Line a baking sheet with parchment paper .
2. 2

   In a food processor , combine almond flour , powdered sugar , and unsweetened cocoa powder . Blitz on high for about ⏱️ 1 minute .

   almond flour: 115 g, powdered sugar: 200 g, unsweetened cocoa powder: 1 tbsp (heaping)
3. 3

   With an electric mixer , whip egg whites to stiff peaks, then add granulated sugar . Beat for another ⏱️ 1 minute .

   egg whites: 105 g (~3 whites), granulated sugar: 50 g
4. 4

   Fold the meringue into the almond mixture and mix firmly — the whites should partially deflate and the batter should look quite thick.
5. 5

   Transfer to a pastry bag (no tip needed) and pipe about 30 macaron shells onto the sheet, spaced slightly apart.
6. 6

   Bake until set and the shells lift cleanly from the parchment, about ⏱️ 10-12 minutes . Cool completely before peeling off the parchment.
7. 7

   Sandwich pairs with Ganaches au Chocolat (butter ganache works especially well).

   Ganaches au Chocolat