Chocolate macarons

Ingredients,
200gr egg whites
230gr almond powder
400gr powder sugar
28gr cocoa powder

Sift the powders

After sifting

Whipping the whites

 Equipment, a sheetpan with parchment paper, a bowl scraper, a silicon spatula, a pipping bag with a tip (asteco 806).

The whites stiff peak

Add the powders in two steps

Use the bowl scraper or the silicon spatula for the mix

First step of the mixing

End of the mixing the batter is a little runny and shiny

Trick, tuck the bag inside the tip to prevent the batter from running out

Once filled

Un-tuck the bag from the tip

Pipping

Leaving space between the macarons, will help a proper baking

Crusting in front od the oven

Checking on the crusting

The batter does not stick to the finger

Baking about 10 minutes at 330F

Coming out of the oven

ready for the filling

a bit of ganache

 and Voilà