Chocolate Almond Macarons

Instructions

1. 1

   Preheat your oven to 150°C (302°F) and line two baking sheets with parchment paper.

2. 2

   In a large bowl, sift together the almond powder, sugar powder, and cocoa powder to remove any lumps.

3. 3

   In a separate bowl, whisk 55g of the egg whites until they form soft peaks.

4. 4

   In a small saucepan, combine the water and sugar. Heat over medium heat until the sugar dissolves and the mixture reaches 118°C (244°F).

5. 5

   Slowly pour the hot sugar syrup into the whisked egg whites while continuing to whisk until the mixture is glossy and forms stiff peaks.

6. 6

   Gently fold the almond mixture into the meringue, followed by the remaining 55g of egg whites, until the batter flows like lava.

7. 7

   Transfer the batter to a piping bag fitted with a round tip and pipe small circles onto the prepared baking sheets.

8. 8

   Tap the baking sheets on the counter to release any air bubbles and let them sit for 30 minutes to form a skin.

9. 9

   Bake in the preheated oven for 12-15 minutes, or until the macarons are firm to the touch.

10. 10

    Allow the macarons to cool completely on the baking sheets before removing them.

11. 11

    Fill with your choice of chocolate ganache or filling and sandwich the macarons together.