Chocolate French Macarons

• 3 None egg whites
• 2 tbsp granulated sugar
• 2-3 drops almond extract (optional)
• 1 cup powdered sugar
• 1 tbsp cocoa powder, plus 1 tsp
• 1 1/4 cups ground almonds
• 5 oz dark chocolate, coarsely chopped
• 1/3 cup heavy cream

1. Preheat oven to 300u0b0F. Grease and line 2 baking trays with parchment paper.
2. Whip egg whites to soft peaks. Gradually whisk in sugar. Fold in almond extract, if desired. Sift together powdered sugar, 1 tbsp cocoa powder and ground almonds then fold into meringue. Transfer to a piping bag fitted with a 1/2 inch plain tip and pipe 1 1/2 inch rounds, 3/4 inch apart, onto prepared trays. Tap trays to release air bubbles. Flatten peaks lightly with a damp finger then dust with remaining cocoa powder. Set aside for 30 mins.
3. Bake for 20 mins, or until dry to the touch. Let cool on trays for 5 mins then transfer to a wire rack to cool.
4. Meanwhile, to make the dark chocolate ganache, stir chocolate and cream over a double boiler until chocolate melts. Cover and chill until mixture thickens. Transfer to a piping bag then use to sandwich macarons together.

egg whites, sugar, almond, powdered sugar, cocoa, ground almonds, chocolate, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/30885 (may not work)