Chocolate Ganache Macarons (Print Version)

# Ingredients:

→ For the macaron shells

01 - 1 ¾ cups (175g) almond flour, finely sifted
02 - 1 ¾ cups (175g) powdered sugar
03 - 3 large egg whites, room temperature
04 - ½ cup (100g) granulated sugar
05 - 2 tablespoons (15g) unsweetened cocoa powder
06 - ½ teaspoon cream of tartar

→ For the chocolate ganache filling

07 - ½ cup (120ml) heavy cream
08 - 4 oz (115g) semi-sweet chocolate, chopped
09 - 1 teaspoon unsalted butter (optional, for extra shine)

# Instructions:

01 - Carefully sift the almond flour, powdered sugar, and cocoa powder together into a large bowl. Whisk the mixture thoroughly to ensure everything is evenly distributed and any lumps are removed. This step is essential for creating smooth, professional-looking macaron shells.
02 - In a completely clean, grease-free bowl, begin beating your room temperature egg whites on medium speed until they become foamy. Add the cream of tartar, then gradually increase your mixer speed to medium-high. Slowly add the granulated sugar, one tablespoon at a time, continuing to whip until stiff, glossy peaks form. Your meringue is ready when it holds its shape firmly and doesn't slide if you turn the bowl upside down.
03 - Gently fold the sifted dry ingredients into your meringue in three separate additions. Use a rubber spatula and fold carefully but firmly, pressing the mixture against the sides of the bowl occasionally to release some air. The perfect consistency is reached when the batter flows like lava and forms a figure-eight that slowly disappears back into the mixture when dripped from your spatula.
04 - Line your baking sheets with parchment paper or silicone mats. Transfer your macaron batter to a piping bag fitted with a round tip. Pipe 1-inch circles onto the prepared sheets, leaving space between each one. Once piped, firmly tap the trays against your counter several times to release trapped air bubbles. Use a toothpick to pop any stubborn bubbles that rise to the surface.
05 - Allow your piped macarons to rest at room temperature for 30-60 minutes, or until they develop a dry skin on top. You'll know they're ready when you can lightly touch the surface without any batter sticking to your finger. This resting period is crucial for developing the distinctive macaron 'feet' during baking.
06 - Preheat your oven to 300°F (150°C). Bake the macarons one tray at a time for 14-16 minutes, rotating the tray halfway through for even baking. The macarons are done when they've developed raised 'feet' around the bottom and don't wobble when gently touched. Allow them to cool completely on the baking sheet before attempting to remove them.
07 - Heat the heavy cream in a small saucepan over medium heat just until it begins to simmer at the edges. Pour this hot cream over your chopped chocolate in a heat-resistant bowl. Let the mixture sit undisturbed for about 2 minutes, then stir slowly until completely smooth and glossy. If using, add the teaspoon of butter for extra shine. Allow the ganache to cool until it thickens to a pipeable consistency.
08 - Once everything has cooled, match your macaron shells into pairs of similar size. Pipe a generous dollop of the chocolate ganache onto the flat side of one shell, then gently press another shell on top, twisting slightly to spread the filling evenly. Your chocolate ganache macarons are now ready to be enjoyed!

# Notes:

01 - For best results, age your egg whites by separating them 24-48 hours in advance and storing covered in the refrigerator, then bringing to room temperature before using.
02 - Macarons actually taste better after being refrigerated for 24 hours, as this allows the flavors to mature and the shells to soften slightly from the filling's moisture.
03 - Store assembled macarons in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best texture and flavor.

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