Chocolate macarons

Ingredients for 1 servings:

• 45 g ground almonds
• 75 g powdered sugar
• 36 g egg white from an egg at least 5 days old
• 10 g sugar
• 1 tbsp cocoa powder
• 100 g cream, fresh
• 100 g dark chocolate, in small pieces

Instructions

Working time approx. 35 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 35 minutes

Chocolate macarons, recipe for 20 pieces

Pass the ground almonds, powdered sugar, and cocoa powder through a fine sieve. Discard any excess powder in the sieve or place it in a food processor. Beat the egg whites with a hand mixer until foamy, then add the sugar and continue beating. Mix the almond flour and powdered sugar into the egg white mixture in three batches. Add 1/3 of the almond flour and powdered sugar to the egg white mixture and mix thoroughly with a spatula using even, circular motions. Repeat with the second and third thirds. The resulting mixture should be neither too runny nor too stiff. Transfer the mixture to a piping bag and pipe small circles, about 2.5 cm in diameter, onto a baking sheet lined with baking paper. Tip: To get nice, round macarons, you can trace circles on the baking paper with a €2 coin. Let the macaron shells rest for 15 to 30 minutes. Preheat the oven to 150°C (top and bottom heat). After the resting time, bake the macaron shells for 14 to 15 minutes on the middle rack at 145°C (top and bottom heat). For the ganache, heat the cream, pour it over the chocolate, and stir until the chocolate and cream are completely combined. Cover the ganache and let it cool in the refrigerator for about 30 minutes to set. Then whisk the mixture briefly but vigorously with a whisk until it is slightly lighter and creamy-thick. Now transfer the ganache to a piping bag and fill the shells, sandwiching two together.