equipment

  • 1 electric whisk
  • 1 pastry bag

Ingredients

  • 3 egg whites
  • 1/4 cup granulated sugar
  • 1 1/4 cup icing sugar
  • 3/4 cup chopped almonds
  • 1/4 cup cocoa powder

chocolate ganache

  • 1/4 cup cream
  • 150g dark baking chocolate, finely chopped

Method

  • STEP 1 Preheat oven to 130C (110C fan-forced), trays oven line with baking paper.
  • STEP 2 Beat egg whites in a bowl with electric mixer until soft peaks form.
  • STEP 3 Add the granulated sugar, beat for about 10 minutes until sugar dissolves. Try rubbing a bit 'between the thumb and index finger, if not gritty the sugar dissolves.
  • STEP 4 mixture Transfer to a large bowl, fold in sifted icing sugar, sifted ground almonds and sifted cocoa, in two batches.
  • STEP 5 spoon mixture into piping bag, fitted with a plain tube 1 cm, which is resting in a tall glass.
  • STEP 6 hose 4 cm laps Onto pan 3 cm apart.
  • STEP 7 Tap trays macarons so scattered '. Rest for 30 minutes.
  • STEP 8 Bake for about 20 minutes until set on the touch. Cool on trays.
  • STEP 9 Chocolate Ganache: Bring cream to a boil in a saucepan, remove from heat and add chocolate, stir until smooth. Stand at room temperature until a spreadable consistency.
  • STEP 10 macarons sandwich with the ganache.
  • STEP 11 Store in a refrigerator.

Notes

This is a surefire recipe until you beat the white / sugar mixture long enough egg.