Makes 40 sandwiched 1-inch macarons (80 halves)
1 1/4 packed cups almond flour
1/4 packed cup cocoa (dutch process)
Pinch of fine sea salt
3/4 packed cup confectioners' sugar
3/4 cup granulated sugar
1/2 teaspoon cream of tartar
1/2 cup aged egg whites (from 4 eggs)
4 drops (gel) brown food coloring, optional
Preheat oven to 325 degrees. Pulse almond flour, salt and confectioners' sugar in the bowl of a food processor 4 times for 4 seconds each time. sift.
Whip the powdered egg whites in an electric mixer bowl with 1 tablespoon the granulated sugar, cream of tartar and aged egg whites on medium-high speed until glossy stiff peaks form.
Fold the dry ingredients into the meringue until you reach the unique macronnage stage (and add food coloring, if using, when the dry ingredients appear to be just incorporated). It is important to fold the different components just enough, but not too much or the macarons will crack. To make sure that you have reached the right point, once the ingredients appear combined, lift some of the mixture about 1 inch above the bowl with the spatula. If it retains a three-dimensional shape, fold it again. When folded just enough, the mixture should fall right back into the bowl, with no stiffness, in one continuous drip.
Pipe the macarons 1 1/2 inches apart on a parchment- or silicon baking sheet-lined (double) sheet pan. Slam the baking sheet down to remove extra air (slam 6 times, 6 inches above the table). Let macarons sit to get a skin for 15-30 minutes. Bake for 15 minutes, until the macarons just come off the baking sheet when you lift them (the centers will have risen, and will not have any dark indentations). If the macarons darken too quickly, put a wooden spoon in the door of the oven to prop it slightly open. Cool completely before removing and filling.
Dark Chocolate Ganache:
408 grams chocolate
234 grams heavy cream
24 grams light corn syrup
2 grams vanilla extract
Place chocolate in bowl, then pour hot heavy cream over chocolate. Let sit for 4 minutes. Stir with whisk from center toward outside of bowl mixing chocolate. Once combined (with no breakage), add corn syrup. Let sit to cool or place in fridge. Whip until light and fluffy before using.
Dana Loia of Dana's Bakery, based in New York City, shared this recipe for 40 chocolatey macarons with CL in observation of June 3 as National Chocolate Macaron Day. This French delicacy and its dark chocolate ganache filling are only reserved for the most dedicated chocoholics.