Easy chocolate macarons

Sift 2 ⅓ tsp of powdered sugar. Beat egg whites until stiff, adding 1 1/4 tsp tsp of sugar as soon as they turn white, then again 1 1/4 tsp when the mixture is smooth. Sift together the cocoa, almond powder and remaining sugar. Fold the very stiff peaks into the sugar, almond powder and cocoa mixture. Place mixture in a piping bag and create circles on a baking sheet. Wait 20 minutes at room temperature before baking at 300°F for 15 to 20 minutes.

Heat the cream and the chocolate. Mix to obtain a smooth texture. Stir in the butter and mix again before letting the ganache cool in the fridge.

The macarons are cooked when they have a shiny shell.(dry but still soft inside). Wait until they have cooled to garnish them. Place the macarons in the refrigerator overnight, covered with cling film or in a box. It is totally worth the wait!

Generously fill half of the macaron shell with ganache using a pastry bag. Cover with the second shell.

The macarons are ready to be eaten but will be even better after a night in the refrigerator.