This recipe has actually come to life by chance. I wanted to make plain chocolate macarons, but half way through I realised I did not have the right amounts of some ingredients. So I reduced the amount of confectioner´s sugar and added more cocoa powder. The result was: extra dark and crunchy macarons!
100 gr. ground almond
50 gr. confectioner´s sugar
70 gr. unsweetened cocoa powder
40 ml. water
100 gr. sugar
2 egg whites
Let the water boil with the sugar without stirring and up to a temperature of 115 degrees C.
Beat the egg whites and when frothy add the sugar sirup.
Mix for ten minutes at high speed until it cools down a bit.
Separately mix the almonds with the confectioner´s sugar and cocoa powder, until you have a nice and smooth batter.
Add the whipped yolks to the almond batter and mix and then put it in a pastry bag (or else you can use two spoons).
On a sheet of baking paper pipe out 3cm. batter rounds. If you want draw the outlines of the circles on the baking sheet to help you be more precise.
Bake in a preheated oven at 150 degrees C for 14 minutes.
FOR THE GANACHE:
100 gr. dark chocolate
100 gr. philadelphia cheese
20 gr. sugar
25 gr. butter
Put all ingredients in a saucepan and heat them up a bit. Not too much.
Let the ganache cool down at room temperature and then place it the fridge for about an hour.
Now put the macarons together with some ganache in the middle and enjoy their extra dark crunchiness, why not with a big mug of hot chocolate.