This thin-shelled French dessert, made from almond flour, egg whites, and sugar, appeals to both the eye and the palate with its creamy filling in between. Macarons, which require a delicate baking technique, are an elegant treat for parties and special occasions.
Sift and mix the almond flour and powdered sugar; whip the egg whites with granulated sugar until stiff, then gently fold in the almond mixture to combine.
Pipe the mixture into even round shapes on parchment paper using a piping bag, and let them dry for at least 30 minutes until a film forms on the surface of the shells.
Bake in a preheated oven until feet form and the shell sets. Caution: do not open the oven door during baking.
Heat the cream and pour it over the chopped chocolate, stir until you get a smooth ganache; once cooled, spread it between two shells to sandwich them together.
Important: Let the shells dry for at least 30 minutes before baking, or they can crack while baking. Note: Don't open the oven door during baking — a sudden temperature change prevents the shells from forming a proper foot. Allergen: contains egg and almonds (nuts).
If you let the shells rest in the refrigerator overnight after cooking, the texture and flavor mature further.
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