Chocolate Macarons

• 1 2/3 cup confectioners' sugar, sifted, plus more for dusting
• 1 1/4 cups ground almonds, sifted
• 3 None large egg whites
• 2 tbsp granulated sugar
• 4 3/4 oz dark chocolate, chopped
• 1/4 cup heavy cream

1. Preheat oven to 250u0b0F. Lightly grease and line two baking sheets with parchment.
2. Combine confectioners' sugar and almonds in a bowl. Using an electric mixer, beat egg whites until soft peaks form. Add granulated sugar and beat until firm and sugar has dissolved. Fold egg white mixture into almond mixture.
3. Spoon into a pastry bag fitted with a plain 1/2-inch nozzle and pipe 1-inch rounds on to prepared trays. Lift trays and slam down hard to spread macaroons to 1 1/2 inches. Dust liberally with more confectioners' sugar. Set aside at room temperature for 15 mins.
4. Bake for 20 mins, until lightly golden and crisp. Cool on tray for 5 mins before sliding baking paper on to a wire rack to cool completely.
5. Meanwhile, to make the ganache, combine chocolate and cream in a small saucepan and stir until melted and combined. Pour into a bowl and set aside to cool completely, until spreadable.
6. Scrape macarons away from baking paper with a spatula (they tend to stick a little) and pair according to size. Pipe or spoon a little ganache on to flat side of a macaron and sandwich together with another. Repeat with remaining ganache and macarons. Serve.

sugar, ground almonds, egg whites, sugar, chocolate, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/25158 (may not work)