French macarons with chocolate ganache

Ingredients

For the shells

• 200 g ground almonds
• 200 g powdered sugar
• 3 egg whites
• 1 pinch salt
• Food coloring (optional)

For the filling

• 200 g dark chocolate
• 100 ml heavy cream
• 1 tablespoon butter

Step-by-step preparation

1. Preheat the oven to 150 °C.
2. In a large bowl, mix the ground almonds and powdered sugar until well combined.
3. In another bowl, beat the egg whites with the pinch of salt to stiff peaks.
4. Add food coloring to the whites if you want colored macarons.
5. Fold the egg whites into the almond and sugar mixture with a spatula until well combined.
6. Transfer the batter to a piping bag fitted with a round tip.
7. On a baking sheet lined with parchment paper, pipe small circles about 3 cm across, leaving space between them.
8. Tap the tray gently on a flat surface so the batter settles and any air bubbles are released.
9. Let the macarons rest for about 15–20 minutes, until a skin forms on the surface.
10. Bake the macarons for about 15–20 minutes, until firm to the touch.
11. Remove from the oven and let them cool for a few minutes.
12. Meanwhile, make the filling: melt the dark chocolate in a bowl over a water bath.
13. Add the cream and butter to the melted chocolate and mix until smooth.
14. Let the filling cool for a few minutes until thick.
15. Transfer the filling to a piping bag fitted with a round tip.
16. Pipe a little filling onto the flat side of one shell and top with another to make a sandwich.
17. Repeat with the remaining shells and filling.
18. Let the macarons rest for at least an hour before serving so the filling sets and the flavors blend.