Ingredients for 4 people
Cookies:
Ganache:
Equipment:
You'll need a piping bag with nozzle and parchment paper.
Prepare the cookies
Combine the flour, ground almonds, and 250g sugar in a bowl and mix well. Whip the egg whites to stiff peaks, gradually adding the remaining sugar. Gently fold the meringue into the dry ingredients.
Transfer the batter to a piping bag. Line a baking sheet with parchment paper and pipe equal-sized domes, spaced evenly. Allow them to crust while preparing the ganache—this helps them rise beautifully in the oven.
Prepare the ganache
Bring the cream to a boil in a saucepan. Add chopped dark chocolate and stir over low heat until fully melted. Stir in the cocoa and let cool. Vigorously whisk in the soft butter until smooth. Set aside.
Meanwhile, bake the cookies at Th. 5 (about 375°F) for 15 minutes.
Assemble the macarons
Pair the shells, pipe or spread ganache on one, and top with another.
Pro Tip: For peak flavor, refrigerate assembled macarons for 24 hours.
