Chocolate Macarons With Chocolate Ganache

• 3 ounces, weight Almond Flour
• 1 ounce, weight Cocoa
• 7 ounces, weight Icing Sugar
• 4 ounces, weight Egg Whites (about 3 Eggs)
• 5 Tablespoons Granulated Sugar
• Food Coloring Paste Or Gel (optional)
• FOR THE GANACHE:
• 4 ounces, weight Dark Chocolate
• 1/4 cups Double Cream
• 1 ounce, weight Butter

1. Measure all ingredients carefully!
2. Sift almond flour, cocoa and icing sugar and stir.
3. Whisk egg whites until they turn white. Add 1 tablespoon of sugar at a time while beating and continue whisking until meringue is firm and glossy. If you want to color the batter, you can do it now.
4. Gently fold almond flour mixture into meringue until smooth. The batter is supposed to be a little loose, but not too loose-just loose enough so it flattens out on the baking sheet.
5. Fill a piping bag with a round tip and pipe small portions, the size of a two-pence coin, on a baking sheet. Let rest for 30 minutes.
6. Bake at 150u0b0C (300u0b0F) for about 15 minutes. Macarons are ready when they come loose from the baking paper.
7. For the ganache:
8. Heat cream on the stove and remove from the heat just before it starts to boil. Stir in chopped chocolate and finish by whisking in butter.
9. Release all meringues from the baking sheet. Fill a piping bag with chocolate ganache and pipe on the flat size of half the meringues. Sandwich with the remaining meringues.

weight almond flour, cocoa, weight icing sugar, egg whites, sugar, coloring paste or gel, ganache, chocolate, ubc, butter

Taken from tastykitchen.com/recipes/desserts/chocolate-macarons-with-chocolate-ganache/ (may not work)