How to Make Chocolate Macarons

For the shells:

* 200g almond flour

* 200g powdered sugar

* 50g unsweetened cocoa powder

* 5g ground cinnamon

* 3 egg whites

* 100g granulated sugar

* Pinch of salt

For the chocolate ganache filling:

* 200g dark chocolate, chopped

* 100g heavy cream

Instructions

To make the shells:

1. Preheat oven to 350 degrees F (175 degrees C).

2. Line a baking sheet with parchment paper.

3. In a medium bowl, whisk together the almond flour, powdered sugar, cocoa powder, and cinnamon.

4. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy.

5. Gradually add the granulated sugar and salt and beat on high speed until stiff peaks form.

6. Fold the dry ingredients into the egg whites until just combined. Do not overmix.

7. Transfer the batter to a piping bag fitted with a 1/2-inch round tip.

8. Pipe 1-inch rounds of batter onto the prepared baking sheet, spacing them about 1 inch apart.

9. Tap the baking sheet on the counter a few times to remove any air bubbles.

10. Bake the shells for 10-12 minutes, or until they are firm to the touch.

11. Let the shells cool completely on the baking sheet before filling.

To make the chocolate ganache filling:

1. Place the chocolate in a heatproof bowl set over a saucepan of simmering water.

2. Stir the chocolate until it is melted and smooth.

3. Remove the bowl from the heat and add the heavy cream.

4. Stir until the ganache is smooth and combined.

5. Let the ganache cool for 5 minutes before using.

To assemble the macarons:

1. Pipe a small amount of ganache onto the flat side of one shell.

2. Top with another shell, flat side down.

3. Repeat with the remaining shells and ganache.

4. Chill the macarons for at least 30 minutes before serving.

Enjoy!