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Chocolate macarons

(Adapted from Use Real Butter)

110 g almond flour (sifted)
200 g confectioner’s sugar (sifted)
2 tbs cocoa powder (sifted)
100 g egg white (about 3 large eggs), aged 1-7 days, at room temperature
50 g sugar

1. Prepare 2 baking sheets lined with Silpat or parchment paper.
2. In a large mixing bowl, combine almond flour, confectioner’s sugar, and cocoa powder.
3. In a clean bowl, beat egg white and sugar until stiff.
4. Use a spatula to gently fold egg white into flour mixture.
5. Pour batter into a piping bag fitted with a large piping tip.
6. Pipe small rounds onto lined baking sheets.
7. Let the macarons sit out for 30-60 minutes.
8. Preheat oven to 300 F.
9. Bake for 14-16 minutes.
10. Let cook completely before removing from baking sheets.
11. Pipe chocolate ganache (recipe below) on a macaron and sandwich with a second macaron.
12. Cover and refrigerate for at least 24 hours.
13. Before serving, let macarons sit at room temperature for 15-20 minutes.

Chocolate ganache

100 g heavy cream
80 g semi-sweet chocolate
1 tbs butter

1. In a small saucepan, heat heavy cream until slightly hot.
2. Add chocolate, and mix until just combined.
3. Finally add butter.