Chocolate macarons

Ingredients

57g egg white (room temp)

50g almond flour

100g icing sugar 

7g cocoa powder

28g sugar

1/8 tsp cream of tar tar

A pinch of salt 

Chocolate ganache

40g whipping cream

80g semisweet chocolate

1/4 tsp vanilla extract

A little salt

Steps

Sift almond flour, cocoa powder, icing sugar and mix well. 

Whip egg white with sugar until stiff peak. 

Fold in the egg white to the flour mixture. The batter falls from the spatula in a ribbon, try and draw a figure 8. If batter doesn’t break, it is ready.  The mixture looks glossy.

Pour into a piping bag and pipe small rounds about 1 inch diameter onto parchment paper. 

Dry the macarons for about 1 hour 20 min before put into oven for baking. There should be a skin formed on the macaron shells. 

Bake for 15 min at 160 degree.