These aren't just any macarons; they're a little piece of Italian magic, a deep cocoa whisper. I love making them when I want to elevate a simple afternoon coffee or surprise someone special. Their elegant chew and intense chocolate notes feel like a precious gift, perfect for quiet moments or celebratory tables.
Ingredients
Blitz ground almonds and icing sugar together, then put through a sieve.
Put the ground almonds and icing sugar together and add the cocoa powder to the mix.
Use a metal bowl.
Add 72g of egg whites and mix until a thick paste forms.
To a pan, add 210g of caster sugar and the cold water. Put on a hob over medium heat.
The sugar syrup should reach 118°C.
Wait until the mix cools to 105°-110°C.
Clean a bowl and whisk with vinegar, then start whisking the egg whites.
The egg whites shouldn't be too stiff; they should be bubbly and have a slight flop.
Pour the sugar syrup down the side of the bowl in a steady stream into the whisking egg whites.
Whisk until the meringue reaches room temperature.
The meringue should be glossy, shiny, and have a nice peak when you lift the whisk.
Take a bit of the meringue and add it to the almond mixture to loosen it up.
Fold the rest of the meringue into the almond mixture with a folding action.
Pipe meringue.