Ingredients:

  • 100g Almond Flour (finely ground and sifted twice)
  • 100g Powdered/Icing Sugar (sifted twice)
  • 75g Aged Egg Whites (room temperature)
  • 75g Granulated Sugar (Caster Sugar)
  • Pinch of Cream of Tartar (optional stabilizer)
  • Gel Food Colouring (optional)
  • 115g Dark Chocolate (60-70% cacao, finely chopped)
  • 120ml Heavy Cream (35% fat)
  • 1 tablespoon Unsalted Butter (cubed, room temperature, optional)

Instructions:

  1. Age egg whites 24-48 hours ahead if possible, and bring them to room temperature before use.
  2. Sift the almond flour and powdered sugar together twice into a large bowl. Set aside.
  3. Place room temperature egg whites (and cream of tartar, if using) into a clean, grease-free mixer bowl. Begin whipping on medium speed until foamy.
  4. Increase speed to medium-high. Slowly stream in the granulated sugar, one tablespoon at a time, waiting 30 seconds between additions.
  5. Continue whipping until the meringue is glossy, smooth, and holds stiff, non-wobbly peaks. Add gel colouring now, if desired, and mix briefly to incorporate.
  6. Gently fold about one-third of the meringue into the sifted dry ingredients until just combined.
  7. Add the remaining meringue and begin the 'macaronage' folding motion. Scrape down the sides and through the middle repeatedly until the batter flows like a slow, thick ribbon (the 'molten lava' stage). Test by drawing an '8'—if it holds for 10 seconds, it is ready.
  8. Transfer the batter to a piping bag fitted with a smooth round tip. Pipe 1.5-inch circles onto silicone baking mats laid on baking sheets, holding the bag vertically.
  9. Firmly tap the baking sheets sharply against the counter 3-4 times to release trapped air bubbles. Pop any remaining surface bubbles with a toothpick.
  10. Allow the piped shells to rest at room temperature until a dry skin forms; they should not stick to your finger when gently touched (approx. 45–60 minutes).
  11. Preheat the oven to 300°F (150°C). Bake one tray at a time for 12–15 minutes until 'feet' develop and shells do not wiggle when nudged. Cool completely on the mat before peeling off.
  12. To make the filling, gently heat the heavy cream until just simmering. Pour the hot cream over the chopped chocolate, let stand for 2 minutes, then whisk until smooth. Stir in the butter if using.
  13. Allow the ganache to cool to room temperature, then chill slightly until thick enough to pipe. Transfer to a piping bag.
  14. Match the cooled shells by size. Pipe ganache onto the flat side of one shell and sandwich with another.
  15. Store assembled macarons in an airtight container in the refrigerator for 24 hours before serving to allow them to mature and soften perfectly.