Cocoa macarons, made in the French style, crisp on the outside and tender on the inside, with a rich texture, small and delicate.

Let's first make the chocolate ganache by melting 70g of dark chocolate (52% cocoa content) and 65g of heavy cream over a double boiler.

Melt until smooth with no particles.

Cover the surface of the bread with plastic wrap to prevent it from drying out, and refrigerate for 6 hours.

Sift 53 grams of almond flour, 47 grams of powdered sugar, and 6 grams of cocoa powder first.

Stir it evenly again and set it aside for later use.

Take 45 grams of egg white, add a few drops of lemon juice, and beat it first.

Beat until large fish-eye bubbles appear.

Add 45 grams of fine granulated sugar in three portions while whipping, adding it during the coarse foam, medium foam, and fine foam stages.

Beat until stiff peaks form, about 9 minutes; the egg whites should be firm enough that when the bowl is turned upside down, they do not fall out.

First, pour in half of the dry ingredients, and use the cutting and folding method to mix them evenly.

Then add the other half of the flour.

Continue folding and mixing evenly.

Then, use a relatively gentle method to evenly press and fold the batter onto the sides of the bowl to deflate the air, and then gather the batter together again.

Operate like this about three times.

When lifting the spatula, the batter flows down like a ribbon, and the traces of the batter slowly disappear, with the disappearance time not being less than 10 seconds.

Put the batter into a piping bag, then pipe it evenly onto the baking tray.

Lightly tap the bottom of the baking pan a few times to spread the batter evenly.

Puncture the large bubble with a toothpick.

Place it under the air conditioner, let the cold skin sit for 40-50 minutes. Until it feels completely non-sticky to the touch, with just a thin layer of skin.

Preheat the oven to 140°C for 10 minutes, turn on the fan function, and bake in the middle layer for 20 minutes.

Take the refrigerated chocolate ganache and transfer it into a piping bag.

After baking, take it out, let it cool first, and then remove it from the mold.

First, match the ones that are the appropriate size.

Squeeze on the prepared chocolate ganache and close it up.

A perfectly made macaron shell will be slightly hard. After being refrigerated for a day, once it regains some moisture, the texture will become more tender and crumbly.

Cocoa macarons, done O(∩_∩)O

After becoming slightly moist again, it has an excellent taste, crispy on the outside and soft on the inside, with ganache that melts in your mouth, sweet but not greasy.