Homemade Chocolate Macarons

Directions

1. 1

   Combine the almond flour, all-purpose flour, powdered sugar, and cocoa powder in a bowl. Sift thoroughly until you get a fine, lump-free powder. Set aside.

2. 2

   Microwave the egg whites for 30 seconds to slightly reduce their viscosity — they should be lukewarm, not cooked. Beat to stiff peaks in a stand mixer, gradually adding the granulated sugar until you have a firm, glossy meringue. Fold in the food coloring until evenly brown.

3. 3

   Fold the sifted dry mixture into the meringue in batches using a spatula — this is called macaronage. The batter should be smooth, shiny, and fall in a thick ribbon from the spatula.

4. 4

   Transfer the batter to a piping bag. Pipe 40 small rounds (about 2 cm / ¾ inch across) onto a parchment-lined, lightly greased baking sheet. Leave to rest at room temperature for 20 minutes until a skin forms on the surface.

5. 5

   Bake at 170 °C (340 °F) for 15 minutes, propping the oven door slightly open with a wooden spoon for the final 8 minutes. Let cool completely before removing.

6. 6

   Make the ganache: melt the milk chocolate in the microwave, then stir in the cream and butter over very low heat until smooth and glossy. Let cool slightly to thicken.

7. 7

   Sandwich the shells together with a generous spoonful of ganache. Refrigerate for at least 2 hours — overnight is even better — before serving.