Did these taste soo good or whatttt! This was my actual first time attempting to make macarons! It became my personal experiment ;D The chocolate didn't become as smooth as I has hoped - hence the cracks on the outershels - but I had so much fun prep'in these!
Also the mixture was a bit toooo sweet for my liking, but the chocolate ones tasted like the softiest brownies (EVER) when they just melt in you mouth, and from that you seriously can't stop eating em!

If you like to follow my recipe... and make them LOOOK WAAAAAYYY BETTER than what I did here (ha..ha) give my recipe a try below:

Ingredients:

• 190 grams Ground Almonds ~2 1/4 Cups
• 30 grams Cocoa Powder ~5 Tablespoons
• 310 grams Powdered Sugar ~2 3/4 Cups
• 5 whole Egg Whites Aged for 5 days in the fridge
• 95 grams Sugar
• Red Food Coloring
• Dark Chocolate Ganache

 Instructions:
Preheat oven to 150 Celcius

1. Place your powdered sugar, cocoa powder, and ground almonds in a sifter over a large clean bowl.
2. Sift the three ingredients.
3. Using a clean spatula, gently stir the mixture to ensure it is thoroughly mixed together.
4. In a separate bowl, beat the egg whites until stiff.
5. In 3 addition, add sugar to egg whitesand continue to beat the whites.
6. Beat until you have stiff peaks.
7. Add a few drops of red food coloring, just enough to get a soft pink color, and mix well.
8. Add the pink egg whites to the sifted mixture.
9. Gently mix the ingredients until completely combined. (If you will notice there are tons of air pockets in the mixture. This is bad news for the macarons as it will result in not not having the proper consistency.... So what do you do? Macaronnage!)
10. With a pastry scraper, scape the batter back and forth  along the bowl multiple times. (This will eliminate those air pockets.) When done properly, your batter should come off the scraper in ribbons
11. Place the batter in a piping bag with a simple round tip. Pipe out the desired size in the shape of a circle on a piece of parchment paper over your cooking sheet, try to keep them all about the same size. Once done, gently tap the cooking sheet on the table one or two times. This remove the dome or any other deformations on top.
12. Let the macarons sit at room temperature for about 45 mins-1 hour. You should be able to touch them and not have batter on your fingers at the end of this time. If not, add more time.
13. Cook for 9-10 mins. You finished macarons should have litte “feet.” Macaron feet are the ruffled edges down at the bottom.
14. Once cooled, remove the cookies and try to find another one identical or similar in size to it, group the two together.
15. In the bottom center of each cookie, make a small indention with your index finger.
16. Pipe your ganache in the center, then place the twin cookie on top

Dark Chocolate Ganache Filling

Ingredients:
200g dark chocolate, chopped
200g cream
50g butter, room temperature, cubed

1. Put the cream into a pot and bring to a boil. When the cream starts to bubble furiously, take it off the heat and let it cool a little before pouring over a bowl of chopped chocolate.
2. Using a spatula, fold the cream and chocolate mixture to combine until smooth and glossy.
3. Cool the chocolate ganache mixture to about 50 degrees celcius before added the chopped butter and whisk in to combine.
4. Cool the chocolate ganache in a fridge. Start whisking the ganache once it is chilled thouroughly. The point is to whip air into the ganache until buttercream consisitency.  The ganache would look a little paler and would able to hold its shape.

 NOW YOUR DONE  - ENJOY! :) 

- V

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