Ingredients

Serves 8-10

For the Macarons:
120g egg whites, divided
35g castor sugar
150g finely ground almonds
150g icing sugar


Sugar syrup:
150g sugar
50g water


Chocolate filling:
1 cup cream
1 cup dark chocolate
2 tbsp butter

Method

Process the ground almonds and icing sugar in the work bowl of a food processor. Most recipes call for sifting, but I think this works better and gets everything combined.
In a stand mixer, whip 60g egg whites to soft peaks, add 35g sugar.
In the meantime, in a saucepan on high heat bring the water and sugar for the syrup to 110°C on a candy thermometer.

Slowly add the boiling syrup to the egg whites and continue to whip on medium – high speed until they are completely cooled and you have a shiny meringue (10-15 minutes).

Mix the remaining 60g of egg whites and the sifted almond/sugar and carefully fold into the meringue.

Fill a pastry bag fitted with a plain tip with the mixture and pipe macarons about 3 inches in diameter on a silpat (silicon mat) lined baking tray.

Bake at 160°C for 15-25 minutes.
Check to see if macarons are done by grabbing the top of one macaron and trying to shake it. They are done when the top barely slides against the skirt. If they are not done, extend baking time by two minutes intervals, checking after each extension.

For the filling:
Heat your pot with the cream. As is warms, add in the chocolate until it melts, add in the butter and mix it into the chocolate mixture. Allow the chocolate to cool so that it thickens. Use to join two macarons together.