Chocolate Macarons

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Sift the flour.

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Add cocoa and powdered sugar.

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Mix all components.

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Sift the finished mixture again.

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Stir in 55 g of egg white. Let the mixture rest (do not stir at this stage).

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Combine water with sugar.

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Bring the mixture to a boil. Cook until the temperature reaches 100–102 degrees.

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When the syrup heats up to 100–102 degrees, beat 55 g of egg whites until foamy.

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Continue cooking the syrup until it reaches a temperature of 114 degrees.

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As soon as the syrup reaches 114 degrees, carefully pour it into the beaten egg whites. Beat until a stable and fluffy mixture is obtained.

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Mix the cocoa, powdered sugar, flour, and egg white.

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Add ⅓ of the beaten egg whites.

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Thoroughly mix the mixture.

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Stir in the remaining part of the egg whites.

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Fold the mixture with a spatula: rotate it clockwise and the bowl counter-clockwise.

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Mix until the mixture begins to flow from the spatula in a wide ribbon.

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Draw circles with a diameter of 3–4 cm on parchment paper. Flip the sheet over.

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Transfer the mixture into a pastry bag with a 1 cm nozzle. Pipe the circles. Let them dry at room temperature for about an hour to form a crust. Place in an oven preheated to 140 degrees. Bake for 12–15 minutes.

Ganache Preparation

Step 19 of 27

Melt the chocolate.

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Pour it into a container and cool to room temperature.

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Add cream.

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Mix.

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Add butter.

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Mix.

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Place the ganache in a pastry bag. Put it in the refrigerator until thickened.

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Pipe the ganache into the center of one macaron half.

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Join with the second half. Place the finished macarons in a container under a lid. Leave in the refrigerator for twenty-four hours.