- Yield 24 pieces
- 1/3 cup and 4 teaspoons powdered sugar
- 2 1/2 tablespoons superfine sugar
- 1/3 cup almond flour
- 1/2 teaspoon unsweetened cocoa powder
- 1.75 ounces dark chocolate (finely chopped)
- 3 1/2 tablespoons heavy cream
- Follow the basic macaron baking method.
- Sprinkle some cocoa powder over the piped shells.
- Bake at 300 °F (150 °C) for 12 minutes. Let the macaron shells cool down before removing them from the baking sheet.
- Add cream a medium-sized pot, and warm over medium heat until it starts to boil. Remove from heat.
- Place chocolate in a heat-proof bowl, and melt it over water bath. When chocolate is melted, remove it from the water bath. Be careful to wear protective gloves, as steam is very hot and may burn your hands.
- Pour cream over the chocolate 3 times, mixing well with a hand whisk after each addition. The ganache should be smooth and shiny.
- Transfer chocolate ganache to a small bowl, and cover it with cling wrap touching the ganache. Set in refrigerator for 1 hour until it is slightly thickened.
- Pipe filling into half of cooled shells and top with unfilled halves to create macarons. Keep macarons in an airtight container in the refrigerator.
Recipe from Macaron Fetish by Kim H. Lim-Chodkowski (Skyhorse Publishing, 2013)