Chocolate Macarons with Dark Chocolate Ganache


  1. Dark chocolate ganache (See recipe here)
  2. 288g Ground almonds, sifted
  3. 492g Icing sugar, sifted
  4. 40g Cocoa powder, sifted
  5. 227g Egg whites, aged (left in fridge for a day)
  6. 75g Caster sugar
  7. 11g Egg white powder, sifted with sugar



  1. Sift ground almonds and icing sugar.
  2. Whisk aged egg whites till stiff peaks.
  3. Add caster sugar to meringue after the egg whites reach soft peaks.
  4. Sift caster sugar with egg white powder.
  5. Add to meringue.