Chocolate Macaroons

This wasn't a failure...

Chocolate Macaroons!

Oh, I'm proud of these babies!

Chocolate Macaroons (20 servings, depending on the size you choose)
Recipe based on the one in the book Kookschool reeks 'Chocolade'

Ingredients
Macaroons:
- 4 egg whites (room temperature)
- 60 g caster sugar
- 125 g ground almonds
- 225 g icing sugar
- 20 g cacao powder

Chocolate Ganache:
- 200 ml heavy cream
- 180 g bittersweet chocolate

Method
First make the ganache:
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
Allow the ganache to cool. Store in the fridge.

Preheat oven to 180º C.

Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 2 cm) ready.

Sift together the powdered sugar with the almond powder and cocoa so there are no lumps.

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 dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone).

Pipe the batter on the parchment-lined baking sheets in circles (about 1 tablespoon each of batter, 3 cm), evenly spaced 3 cm apart.

Rap the baking sheet a few times firmly on the counter top to flatten the macarons. Set aside at room temperature for about 30 minutes. Then bake them for 12-15 minutes.

Let cool completely. Remove from baking sheet.

Spread a bit of ganache on the inside of the macarons then sandwich them together.
Store in an airtight container for up to 5 days in the fridge.

Enjoy!