Chocolate Macarons with Chocolate Ganache

Measure all ingredients carefully!

Sift almond flour, cocoa and icing sugar and stir.

Whisk egg whites until they turn white. Add 1 tablespoon of sugar at a time while beating and continue whisking until meringue is firm and glossy. If you want to color the batter, you can do it now.

Gently fold almond flour mixture into meringue until smooth. The batter is supposed to be a little loose, but not too loose—just loose enough so it flattens out on the baking sheet.

Fill a piping bag with a round tip and pipe small portions, the size of a two-pence coin, on a baking sheet. Let rest for 30 minutes.

Bake at 150°C (300ºF) for about 15 minutes. Macarons are ready when they come loose from the baking paper.

For the ganache:
Heat cream on the stove and remove from the heat just before it starts to boil. Stir in chopped chocolate and finish by whisking in butter.

Release all meringues from the baking sheet. Fill a piping bag with chocolate ganache and pipe on the flat size of half the meringues. Sandwich with the remaining meringues.