Macaroni

We do not sell almond flour. Just in a store where they sell nuts, you can ask them to grind them into flour (they do this in a coffee grinder). Then you need to sift it. The almonds must be shelled if you are making white macarons. If you have chocolate macarons, you can use regular almonds. Heat the oven to 150 degrees. Combine almond flour, powdered sugar and cocoa in food processor, 2 minutes. Line a baking tray with baking paper, pour the dry mixture onto a sheet and dry in the oven for 5 minutes. Sift through a very fine sieve.

Beat the whites, gradually adding granulated sugar, until shiny. Add the dry mixture to the whites and gently, with smooth movements from top to bottom, fold together. The egg mixture will have a viscous consistency.

Prepare the ganache. Heat the cream, add the chocolate broken into pieces. Stir until completely dissolved. Let cool and refrigerate (preferably overnight).

Place the mixture in a pastry bag with a round tip and pipe small, equal-sized circles onto a baking sheet previously covered with baking paper. Leave the baking sheet for 1 hour (I had a crust formed after 30 minutes) on the table to form a crust. This is very important; if the crust does not form, cracks will form on the surface of the macaroon during baking. You can check by touching the surface of the egg mass with your finger; if it does not stick, then you can put it in the oven to bake. Bake in a preheated oven for 12 minutes, after 6 minutes, turn the baking sheet 180° so that the cookies bake evenly.

Remove the baking sheet from the oven, remove the paper along with the cookies. Spray the cookies with cold water, then return the paper and cookies to the baking sheet.

Assembly. Squeeze the filling out of a pastry bag onto half of the macaron and cover with the other half.