1 cup (100g) almond flour
1 cup (130g) icing sugar
2 Tablespoons (10g) cocoa powder
2 egg whites (70g), at room temperature
2 Tablespoons granulated sugar
½ cup semi-sweet chocolate chips
¼ cup cream
Dab of butter
Sift together the almond flour, icing sugar and the cocoa powder two to three times. Mix well. Set aside.
Wipe a large bowl with tissue paper soaked in vinegar to remove all grease. Beat the egg whites on medium speed till soft peaks begin to form. Slowly add in the granulated sugar. Beat on high till glossy and stiff peaks form.
Sift the almond mix over the egg whites, and fold in gently. Mix till the batter becomes smooth and if you hold some of the batter up and let it fall, it should submerge into the rest of the batter within 10 seconds. At that point stop mixing.
Transfer batter into a piping bag fitted with a round tip. Pipe out 1.5 inch rounds on a baking tray lined with parchment paper. Tap the baking tray on the counter twice to release all the air bubbles.
Let the macarons rest, uncovered, for 30 to 40 minutes till dry. They shouldn’t stick to your finger if you touch them. At that point they are ready to bake.
Bake macarons at 150 degrees C for 18-20 minutes. You know they are done when they no longer stick to the parchment paper and come off easily.
Cool at room temperature.
For the ganache, microwave the three ingredients; cream, chocolate chips, and the butter, till the chocolate is melted and the mixture becomes uniform and smooth. Let the ganache cool to thicken.
Fill the macarons with the ganache.
To make your own almond flour, grind blanched almonds till they resemble fine crumbs.
Store macarons in an airtight container in the refrigerator.
Recipe source: Shinee