1 cup powdered sugar
½ cup almond flour — sliced almonds, pulverized very fine in a food processor
3 tablespoons unsweetened Dutch-process cocoa powder
2 large egg whites, at room temperature
5 tablespoons granulated sugar
Chocolate Ganache Filling ingredients
½ cup heavy cream
4 ounces bittersweet or semisweet chocolate, finely chopped
Preheat oven to 290 degrees. Line two baking sheets with parchment paper and have a pastry bag with a #10 pastry tip (about 1/2-inch) ready.
- Sift together the powdered sugar, cocoa powder and the almond flour.
- Beat the egg whites with an electric mixer until they begin to foam and add the granulated sugar until very stiff and firm, about 2 minutes.
- Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a spatula.
- When the ingredients are just incorporated — do not over mix — and there are no streaks of egg whites, stop folding and scrape the batter into the pastry bag. Placing the bag into a tall glass helps with this.
- Pipe the batter on the parchment-lined baking sheets in 1-inch circles, evenly spaced. Let the cookies dry for about an hour so that a crust forms on the top. Bake for 12 - 15 minutes. Let cool completely before removing from the trays.
- To prepare filling, place heavy cream in a saucepan on medium heat and set the chocolate over the saucepan in a stainless steel bowl. As the heavy cream warms and begins to boil, it will begin to melt the chocolate.
- Just before the cream boils remove it from the heat and pour over the chocolate.
- Put the mixture in a bowl; on low, blend ingredients together with an electric mixer; turn up to medium and whip until it lightens and cools to room temperature.
- Spread filling on one half of the cookies and place a second cookie on top of the filling. Yields 12 macarons.