Chocolate Macarons

Method

1. Macaron Shells:
2. Preheat the oven at 130’C.
3. Mix Bowl A dry ingredients together and sift it thoroughly and set aside.
4. Whisk the egg whites until soft peaks, then slowly add sugar into the egg whites and whisk until stiff peaks form.
5. Fold in ¼ of meringue into the dry mixture until evenly mixed then fold in the rest of the meringue.
6. Fold until evenly mixed (do not overmix). Transfer to a piping bag.
7. Pipe on a well-lined tray (baking paper) with stencil guides for the sizes of the macarons.
8. let them dry before baking at 130’C for 20-25 minutes or until fully dried.
9. Chocolate Ganache:
10. Place dark chocolate and butter into a bowl.
11. Heat the cream to a gentle boil.
12. Pour hot cream over chocolate and stir until melted
13. Set aside to cool in the fridge.