(no sieve, try at your own risk since mine weren't great)

For this, I used a slightly modified recipe by Preppy Kitchen here and swapped out the buttercream filling for chocolate ganache!

ingredients

for the cookie

• 100g egg whites (3 large eggs)

• 140g almond flour

• 90g granulated sugar

• 130g powdered sugar

• 7g dark cocoa powder

• 1 tsp vanilla

for the ganache filling

note: same ingredients as my 2 ingredient chocolate truffles!

• 150g dark chocolate (chips or bar chopped finely)

• 150mL heavy cream

steps

for the cookie

1. In a large mixing bowl, weigh out the almond flour and powdered sugar. Whisk until all clumps are removed.

2. In a medium mixing bowl, combine the granulated sugar and dark cocoa powder. Whisk until all clumps are removed.

3. In the stand mixer bowl, add your egg whites and use the whisk attachment. Whisk until foamy.

4. Add in vanilla. SLOWLY add in the the granulated sugar/cocoa powder mixture while continuing to whisk the egg whites. Continue to beat until stiff peaks form.

5. Using a spatula, start by folding in 1/3 of the almond flour and powdered sugar mixture. Once combined, add in the next 1/3 and fold in. Continue until all flour is completely mixed in. Mixture should be of a sticky, stiff, airy consistency.

6. Spoon into a piping bag with a medium round tip.

7. Line a baking sheet with parchment paper. Pipe one inch dollops onto the sheet. I'd recommend watching Preppy Kitchen's video on how to pipe macaron shells.

8. Tap on counter several times to release air bubbles. Allow to sit for about 40 minutes before placing in oven. 

9. Bake at 300F for 12-16 minutes, rotate tray halfway. Cool completely before removing from baking tray.

for the ganache filling

1. In a heatproof bowl, add your heavy cream. Microwave in 30s intervals until hot but not boiling.

2. Add your chocolate into the same bowl, ensuring all chocolate is covered by the cream. Cover with plastic wrap and let sit for 10 minutes.

3. Remove plastic wrap and whisk the mixture until smooth. Let chill to room temperature or until it's thickened before using.

for assembly

1. Pipe the filling onto the back of half the shells. Form a sandwich and repeat. 

2. Preppy Kitchen recommends that macarons should be placed in fridge for 1-3 days for best results. This allows the filling to soften the shells inside.