Instructions

1. Sifting the dry ingredients

   Sift the almond flour and powdered sugar together twice to remove any lumps and ensure a smooth surface. · 5 min
2. Preparing the meringue

   Beat the egg whites with a pinch of salt in a clean, dry bowl until foamy, then gradually add the granulated sugar while continuously whipping until a glossy meringue with stiff peaks forms. · 8 min
3. Macaronage (folding the batter)

   Add the almond-sugar mixture to the meringue in three batches, gently folding with a silicone spatula in circular bottom-to-top motions until the batter is smooth and flows like a ribbon. · 5 min
4. Piping

   Transfer the batter into a piping bag and pipe even 3 cm circles onto a baking sheet lined with parchment paper, then gently tap the sheet on the counter to release air bubbles. · 3 min
5. Drying

   Leave the baking sheets at room temperature until the macarons are completely dry and a skin forms that does not stick to your finger when touched lightly. · 30 min
6. Baking

   Bake the macarons in an oven preheated to 150°C until done and their distinctive feet have formed, without letting the tops brown. · 15 min
7. Preparing the ganache

   Heat the cream and pour it over the dark chocolate; stir until completely melted and let the ganache cool and thicken slightly. · 5 min
8. Filling and assembling

   Once the macaron shells have cooled completely, pipe a suitable amount of ganache onto the flat side of half the shells and sandwich with the remaining halves using a gentle twisting motion. · 5 min

Nutrition / serving

Chef's tips