Chocolate Macarons

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Sift together almond flour, cocoa powder and icing sugar

Step 2

Add SALT to the egg whites and beat them until opaque and foamy

Step 3

Mix in the sugar. Don't forget the SALT!

Step 4

Continue beating until the egg whites are very stiff and firm (but not too much)

Step 5

Fold the dry ingredients (in 2 batches) into the egg whites

Step 6

Pipe the batter in 1 inch circles

Step 7

Rap the baking tray firmly on the counter to flatten the macarons and remove air bubbles

Step 8

Allow the macarons to rest for 30 minutes until a skin forms and they are no longer wet when lightly touched. Rest longer in high humidity or turn on the hood to help.

Step 9

Bake for 10-15 minutes at 180C

Step 10

Let the macarons cool completely before lifting them from the trays

Step 11

To make the chocolate filling, chop the chocolate finely

Step 12

Heat the cream and instant coffee until the cream just begins to boil at the edges (small bubbles across the whole surface)

Step 13

Pour the cream over the chocolate and rest for 1 minute. Then stir until smooth and let it cool completely before using it.

Step 14

Pipe or spoon some filling onto a macaron shell and sandwich it with another shell. Rest in the fridge for 1 day for best results.