A classic chocolate macaron with double the chocolate goodness! The macaron shells are baked with cocoa powder and they are then filled with an easy chocolate ganache.
Pulse almond flour and icing sugar together in a food processor to further break down any large pieces of almond flour.*
Sift dry ingredients: almond flour, icing sugar and cocoa powder. Discard big pieces of almond that can't be sifted.
Fold the dry mix and meringue together until the batter becomes a "lava" or honey-like consistency.
Transfer batter into a piping bag fitted with a round piping tip.
On parchment paper or silicone mats, pipe out round shaped macarons.
Rap the tray hard on the counter to remove any excess air bubbles. Use a toothpick to pop any remaining bubbles.
Wait until the shells become completely dry before baking.
Macarons are done when the foot doesn't push back and the tops don't move when you wiggle it.
Pair two similar sized shells together, fill them with the Chocolate Ganache filling. Place in an airtight container in the fridge and give it 12-24 hours to mature before eating.
Chop up the chocolate and place in a heat safe bowl
Heat up the heavy cream in a small sauce pan on low heat, watch it so that it doesn’t over boil
Once it comes to a light simmer, immediately pour it over the chopped chocolate.
Let it sit on the chocolate for 1 minute
Blend with a spatula until the chocolate is melted.
Add the butter and incorporate.
Place it in the fridge and let it cool off and firm up before piping (20-40 min.)
* Measure 50 grams fresh egg whites, then age it.
* This must be done with the powdered sugar together since processing almond flour alone will cause it to turn into almond butter.