French Chocolate Macarons: 7 Steps to Sweet Perfection

Indulge in French Chocolate Macarons that offer a melt-in-your-mouth experience with rich chocolate and a delicate meringue shell.

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Pulse almond flour, powdered sugar, and cocoa powder in a food processor for 10-20 times. Sift into a bowl.
Combine 55g of egg whites into the sifted dry mix, stirring until it forms a thick paste. Cover with plastic wrap.
In a saucepan, heat granulated sugar and water until it reaches 118°C. Stir gently to dissolve.
Whip remaining 55g of egg whites with cream of tartar until soft peaks form, then slowly pour in the sugar syrup.
Fold in one-third of the meringue to the almond paste, then gently fold in the remaining meringue until it reaches the ribbon stage.
Transfer the batter to a piping bag and pipe 3cm rounds onto a lined baking tray. Let sit for 20-30 minutes.
Preheat oven to 150°C and bake for 10-12 minutes. Allow to cool completely before removing from the baking mat.
Dust with cocoa powder before serving, if desired.