Dark Chocolate Macarons

Sift the confectioner's sugar. Mix together the almond flour, the sifted confectioner's sugar and the COCOA POWDER. Heat the sugar in the water to 100-112°C (212-233°F) and pour onto the beaten egg whites. Continue beating until the mixture is lukewarm. Add 50g of unbeaten egg whites. Mix with the drying ingredients. With a pastry bag, pipe the shells on a sheet of parchment paper and place in a 140°C (284°F) oven for 12-13 minutes.

Bring the cream to a boil. Slowly pour one third of the hot liquid into the melted chocolate, stirring in with a spatula.



Mix vigorously to create a glossy and elastic core.



Repeat twice more, then finish with an immersion blender.