Ingredients
For the Macaron Batter
1 cup powdered sugar
1/2 cup almond meal/powder
3 tablespoons unsweetened cocoa powder
2 large egg white
5 tablespoons granulated sugar
For the Chocolate Ganache filling
1/2 cup heavy cream
4 ounces bitter sweet chocolate, finely chopped
2 tablespoons unsalted butter
Directions
For the Macaron
1) Preheat oven to 350 F and line two baking sheets with parchment paper.
2) Blend the powdered sugar, almond powder and cocoa in a blender until there are no lumps.
3) Use a mixer to beat the egg whites until they turn white and form peaks, then begin adding the granulated sugar until the whites are very stiff.
4) Slowly fold the dry ingredients into the egg whites in 2 or 3 batches until combined and smooth.
5) Pour the mixture into a pastry bag or plastic bag with a cut tip and form 1 inch circles about 1 inch apart.
6) tap the baking sheet several times on the counter to remove any bubbles formed.
7) Bake for 15 minutes and allow to cool
For the Filling
1) Heat the cream in a small saucepan and remove from heat once small bubbles form along the edge of the pan.
2) Add the chopped chocolate, let sit for 1 minute then stir until smooth. Add the pieces of butter, stir, and allow to cool completely
3) Spread a small amount of the filling on one macaron and sandwich with another.
4) Dust with cocoa powder and enjoy!
