BHA & BHT Free Chocolate Macarons with Ganache
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Learn more →Ingredients
24 servings
For the shells
- 1 cup (100g) almond flour
- 1 ¾ cups (200g) powdered sugar
- 3 tbsp (20g) unsweetened cocoa powder
- 3 large egg whites, aged at room temperature (see notes)
- ¼ tsp cream of tartar
- ½ cup (100g) granulated sugar
- ¼ cup (60ml) water
For the ganache
- 4 oz (115g) dark chocolate (60–70% cacao), finely chopped
- ½ cup (120ml) heavy cream
- 1 tbsp unsalted butter, softened
Instructions
- 1
Combine the almond flour, powdered sugar, and cocoa powder in a food processor and pulse for 30 seconds until the mixture is very fine and uniform. Sift through a fine-mesh sieve into a large bowl, discarding any coarse pieces that remain. Set aside.
- 2
Combine the granulated sugar and water in a small saucepan over medium heat, stirring just until the sugar dissolves. Clip a candy thermometer to the side of the pan and cook without stirring until the syrup reaches 244°F (118°C).
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