Chocolate Macarons

Step 1/10

• ⅛ cup confectioner’s sugar (114g)
• unsweetened cocoa powder (7g)
• ⅛ pinch salt
• almond flour (50g)

• food processor
• Sifter

Sift together 114g powdered sugar, 7g cocoa, pinch of salt, and 50g almond flour. Pulse 8-10 times in food processor and set aside.

Step 2/10

• ⅛ egg whites
• sugar (28g)

• hand mixer with wisk

Whip 2 egg whites in low until frothy, add 28g of sugar in thirds

Step 3/10

• ⅛ tsp cream of tartar

• hand mixer with whisk

Once the egg whites begin to turn white, add 1/8tsp of cream of tartar, whipping on medium to soft peaks

Step 4/10

• ⅛ tsp vanilla extract

• hand mixer with whisk

Once at soft peaks, add 1/2tsp of vanilla extract, whipping on medium/high until stiff peaks

Step 5/10

• rubber spatula

Add almond mixture in thirds, folding GENTLY to the ribbon stage

Step 6/10

• piping bag
• toothpick
• silicone baking mat
• circular tip

Using a piping bag and circular tip, pipe macaron mixture onto silicon macaron sheet. Drop pan 5-6 time to get out air bubbles, and use a toothpick to get out any extra bubbles and water on tip of finger to smooth

Step 7/10

Dry macarons at room temp 30min-2hours until crust (not sticky to touch)

Step 8/10

Bake at 320 for 14-16 minutes

Step 9/10

Cool fully on the pan, then fill with ganache (see next step)

Step 10/10

• ⅛ oz heavy cream
• ⅛ oz chocolate
• ⅛ tsp vanilla extract
• ⅛ pinch salt

GANACHE: put all ingredients in bowl and microwave 1 min. Let sit for 5mins and whisk until smooth. Put in fridge for 20mins and whisk until smooth (texture of peanut butter)