Chocolate macarons

Ingredients for 1 servings:

• 85 g almond(s), ground
• 120 g powdered sugar
• 15 g cocoa powder
• 2 egg whites
• ½ tsp salt
• ¼ tsp baking powder
• 3 tbsp sugar
• 115 g chocolate, dark or milk
• 75 ml cream (pastry cream, at least 35% fat)
• 1 tsp butter

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 57 minutes

Sift the ground almonds until you have 85g. However, you should plan on buying 150g when buying, as you will need to discard the larger pieces. Mix the ground almonds with the sifted powdered sugar and cocoa powder. Beat the egg whites with the baking powder and salt. While stirring, add the sugar a spoonful at a time and continue beating until the mixture is stiff. Carefully fold half of the dry ingredients into the egg white mixture using a spatula. Once well blended, fold in the other half. Preheat the oven to 180°C. Pour the mixture into a freezer bag (you can use a glass as a guide) and cut a piece off the top of the bag with scissors. Pipe the mixture into small circles, approximately 2.5cm in diameter, onto a baking sheet lined with paper. Tap the sheet onto a firm surface (to eliminate any air bubbles) and let stand until the oven is preheated. Bake on the middle rack for 12 minutes. While the macarons are baking, prepare the filling. Chop the chocolate and place it in a bowl. Heat the cream in a saucepan and add the butter. When both begin to simmer, pour over the chocolate and let stand. Stir after one minute until the mixture is creamy. Let the macarons and filling cool, then fill the macarons.