100 grams powdered sugar
50 grams powdered almonds, almond flour or almond meal
25 grams unsweetened Dutch-process cocoa powder
2 large egg whites, at room temperature
65 grams granulated sugar
4 oz. bittersweet or semisweet chocolate, finely chopped
½ cup heavy cream
2 tsp. light corn syrup
1 Tbsp. butter, cut into small pieces
• Preheat oven to 225 degrees.
• Process the powdered sugar, almond powder and cocoa in a blender or food processor so there are no lumps. Set aside.
• In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.
• Carefully fold the cocoa mixture, in two batches, into the beaten egg whites with a flexible rubber spatula.
• When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into a pastry bag (standing the bag in a tall glass helps).
• Pipe the batter onto parchment-lined baking sheets into 1-inch circles (about 1 tablespoon each of batter), evenly spaced 1 inch apart.
• Once piped, let the rounds sit for 30 minutes to develop a crust.
• Rap the baking sheet a few times firmly on the countertop to flatten the macarons, then bake them for 15 to 18 minutes.
• Let cool completely then remove the cookies from the baking sheet.
• Meanwhile, make the filling: Place the chopped chocolate in a bowl.
• In a small saucepan, bring the heavy cream and corn syrup to a boil.
• Remove the pan from the stove and pour the cream mixture over the chocolate and allow it to sit for 2 minutes. Stir the mixture until it’s well incorporated.
• Add the butter pieces and stir until smooth. Allow to cool.
• Assemble the macarons by spreading one cookie with filling and topping with another cookie. Repeat until all cookies are used.