- 250 g almond flour
- 400 g icing sugar
- 25 g cacao
- 200g ~7 egg whites “liquefied”, room temp.
- 50 g caster sugar
To liquefy the egg whites: keep the whites in a bowl covered in clingfilm (pierce it once with a knife-to prevent condensation) in the fridge for a week.
“liquefied” egg whites: whose albumen has broken down, allowing them to whisk to a higher volume and the macaroons will be much more smooth and shiny.
Keep the egg whites 2h at room temperature before proceed.
(tant pour tant – equal amounts of almond meal and powdered sugar)
Prepare tant pour tant: finely grind 250 g almonds flour and 250 g icing sugar, then sift.
In a separate bowl sift the remaining 150 g of icing sugar and cocoa. Add “tant por tant” and 2 egg whites.
In a separate bowl, whisk 5 egg whites with caster sugar until stiff. Pour the whisked egg whites in the almond mixture and gently mix with a spatula.
Put the mixture into the pastry bag fitted with a round tip and pipe buttons on baking paper. As you pipe, hold the bag perpendicular to the baking sheet and flick the tip of the bag as you finish each cookie to minimize the peaks. Rap the sheet against the counter several times to flatten the mounds and pop any large air bubbles. Let rest until the meringues no longer feel tacky, at least 20 minutes. Sprinkle the top of the macaroons with a pinch of cocoa powder.
Bake the macaroons for 10 to 12 minutes (one cookie sheet at a time), until smooth and firm to the touch.
Insert the handle of a wooden spoon in the oven door to keep it slightly ajar.
If the macaroons are still soft when pressed, then they are not cooked yet!
Transfer on a wire rack to cool.
Bittersweet chocolate ganache:
- 200 g chocolate 70%
- 250 ml cream
- 50g honey
Melt the chocolate with the cream, add the honey. Let to set.
Beat until fluffy. Spoon or pipe on half of cookies
top with another shell.
Refrigerate. They are best next day.