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Directions

Prepare the Macaron Ingredients

1. Preheat oven to 320ºF (160ºC) and line a baking sheet with parchment paper and a macaron template.

2. Sift together powdered sugar, cocoa powder, salt, and almond flour twice to remove lumps and achieve a finer texture.

3. Pulse the mixture in a food processor 8-10 times to blend thoroughly.

Whip the Egg Whites

1. Whip egg whites on low speed until frothy, then gradually add granulated sugar in thirds.

2. Once egg whites turn white with visible lines, add cream of tartar and whip on medium speed until soft glossy peaks form.

3. Add vanilla extract and continue whipping on medium-high until stiff peaks form.

Combine Ingredients

1. Add 1/3 of the almond mixture to the meringue, folding gently until combined. Repeat with the remaining almond mixture.

2. Continue folding and pressing the batter to release air until the batter falls from the spatula in a ribbon and dissolves back into the batter within 20 seconds.

Pipe the Macarons

1. Place the batter into a piping bag with an 802 round tip. Pipe 1-inch rounds onto the parchment paper.

2. Drop the tray onto the table to release bubbles and use a toothpick to remove any remaining air pockets.

3. Allow the macarons to dry at room temperature until a crust forms, about 30 minutes to 2 hours.

Bake the Macarons

1. Bake at 320ºF (160ºC) for 14-15 minutes until lightly browned. If not fully baked, continue for an additional minute.

2. Let macarons cool completely before removing from parchment paper.

Prepare the Ganache

1. Place heavy cream, chocolate, vanilla extract, and salt into a heatproof bowl. Microwave for one minute, then let sit for 5 minutes.

2. Whisk until smooth. If not fully melted, heat for another 15 seconds. Place in the fridge for 20 minutes, then whisk until the texture of peanut butter.

Assemble the Macarons

1. Once macarons and ganache are ready, pipe ganache onto the flat side of half the macarons and sandwich with the remaining halves.

2. Store macarons in the refrigerator for up to 5 days. Shells can be frozen for up to 6 months in an airtight container.