Ingredients:

  • 1 cup + 2 Tbsp (120g) Super-fine Almond Flour
  • 1 cup + 2 Tbsp (120g) Powdered Sugar (Icing Sugar)
  • 3 Tbsp (18g) Unsweetened Cocoa Powder (Dutch-processed)
  • 1 cup (200g) Granulated Sugar (for syrup)
  • 1/4 cup (60ml) Water (for syrup)
  • 3 large (about 100g) Aged Egg Whites (room temperature)
  • 1/4 tsp Cream of Tartar
  • 4 oz (115g) High-Quality Dark Chocolate (70% cacao), finely chopped
  • 1/2 cup (120ml) Heavy Cream (minimum 35% fat)
  • 1 Tbsp (14g) Unsalted Butter (softened)

Instructions:

  1. Phase 1: Sift the almond flour, powdered sugar, and cocoa powder together at least twice into a large bowl. Discard any large almond bits that won't pass through the sieve. Set aside.
  2. Phase 2: Whip the egg whites and cream of tartar in the mixer bowl until soft peaks form.
  3. Combine granulated sugar and water in a small saucepan. Heat without stirring until the mixture reaches precisely 240°F (115°C).
  4. While the syrup heats, slowly drizzle the hot sugar syrup down the side of the mixing bowl into the whipping egg whites while the mixer runs on medium speed.
  5. Once all syrup is incorporated, increase speed to high and whip until the meringue is glossy, stiff, and the outside of the bowl has cooled to body temperature.
  6. Phase 3: Fold one-third of the stiff meringue into the dry mixture (T.P.T.) vigorously to loosen it up.
  7. Gently fold in the remaining meringue using a figure-eight motion, scraping down the sides of the bowl frequently. Continue folding just until the batter flows off the spatula like a slow-moving lava stream (the 'ribbon stage'). Do not overmix.
  8. Phase 4: Transfer the batter to a piping bag fitted with a round tip. Pipe consistent, coin-sized circles onto prepared baking mats or parchment.
  9. Firmly tap the baking sheets sharply against the counter several times to release trapped air bubbles. Pop any visible bubbles with a toothpick.
  10. Allow the macarons to rest at room temperature until a skin forms and they are dry to the touch (usually 45–90 minutes).
  11. Phase 5: Preheat the oven to 300°F (150°C). Bake one sheet at a time on the middle rack for 12–15 minutes until feet have formed and shells do not wobble.
  12. Cool completely on the tray before attempting to peel them off.
  13. Phase 6: Prepare the ganache: Heat the heavy cream until simmering, pour over the chopped dark chocolate, and let it sit for 2 minutes. Whisk until smooth, then whisk in the softened butter until emulsified. Cool to room temperature until pipeable.
  14. Match shells by size. Pipe a generous swirl of ganache onto one shell, sandwich it with another, and press gently.
  15. Maturation: Refrigerate for at least 12 hours before serving to allow the filling moisture to soften the interior shell structure.