Chocolate French Macarons - cooking recipe

Ingredients

3 None egg whites
2 tbsp granulated sugar
2-3 drops almond extract (optional)
1 cup powdered sugar
1 tbsp cocoa powder, plus 1 tsp
1 1/4 cups ground almonds
5 oz dark chocolate, coarsely chopped
1/3 cup heavy cream

Preparation

Preheat oven to 300\u00b0F. Grease and line 2 baking trays with parchment paper.
Whip egg whites to soft peaks. Gradually whisk in sugar. Fold in almond extract, if desired. Sift together powdered sugar, 1 tbsp cocoa powder and ground almonds then fold into meringue. Transfer to a piping bag fitted with a 1/2 inch plain tip and pipe 1 1/2 inch rounds, 3/4 inch apart, onto prepared trays. Tap trays to release air bubbles. Flatten peaks lightly with a damp finger then dust with remaining cocoa powder. Set aside for 30 mins.
Bake for 20 mins, or until dry to the touch. Let cool on trays for 5 mins then transfer to a wire rack to cool.
Meanwhile, to make the dark chocolate ganache, stir chocolate and cream over a double boiler until chocolate melts. Cover and chill until mixture thickens. Transfer to a piping bag then use to sandwich macarons together.