Macarons with Dark Chocolate Ganache

Procedure for the Dark Chocolate Ganache:

1. To a mixing bowl, add the Ghirardelli mini dark chocolate chips. Place on top of a medium saucepan, filled with simmering water. Melt completely.
2. Heat the heavy cream just to scald. Remove chocolate from saucepan and pour hot heavy cream over top. Allow to sit for a few minutes.
3. Using a whisk, combine until fully incorporated and mixture is smooth.
4. Pour into a piping bag and allow ganache to cool completely in the fridge while making the shells.

Procedure for the Macaron Shells:

1. Line x2 flat sheet trays with silpats. Set aside.
2. In a large mixing bowl, sift together almond flour, powdered sugar and egg whites. Fold in the 50 gms of egg whites using a plastic bowl scraper (if you want to color your macarons, add in the gel food coloring here). Cover with plastic wrap. Set aside.
3. In a medium saucepan, combine 120 gms sugar and 40 gms water. Attach a candy thermometer. Cook mixture over medium-high heat to 240°F.
4. Once mixture reaches 200°F, in a bowl of a stand mixer, fitted with the whip attachment, whip the 55g egg whites to soft peaks.
5. Slowly stream in the 35 gms of granulated sugar. Whip mixture to medium peaks. Once mixture reaches 240°F, remove from heat.
6. Turn mixer to low, slowly and carefully stream into medium peak egg white mixture. Be sure to pour down the side of the bowl. Once all the sugar syrup is added, turn mixer up to medium and whip mixture until cool.
7. Fold in egg white mixture to almond flour mixture using a rubber spatula. Do this in three parts. (Be careful not to deflate mixture too much.) Mixture is ready once it has reached a smooth, shiny, flowing consistency. This can be tested by lifting the spatula and seeing if the batter drops almost like lava. Once the batter drops back into the bowl, it should take 10–15 seconds for that ‘ribbon’ to disappear.
8. Pour the batter into prepared piping bag with round tip. Hold the bag vertically and gently pip 1-½ inch circles. Once desired size is reached, release the pressure in the bag and twist your wrist without lifting up. Continue until all batter is removed.
9. Tap the sheet trays on the counter a few times to release any air bubbles. Allow macarons to dry for 30 – 60 minutes, or until a thin ‘skin’ develops on top.
10. In a 300°F oven, bake one sheet at a time, in the center of the oven away from heating elements, for 8 minutes. Rotate and bake for an additional 8 – 10 minutes. You can test if the macarons are done by gently touching the edge of the macarons. If they still wiggle, allow them to bake for longer.
11. Remove from oven and allow to cool completely. Once cool, match macarons so they are paired with a similar sized cookie.
12. Pipe cooled chocolate ganache into center. Gently place matching side on top. Allow macarons to mature in the fridge overnight before enjoying.