Chocolate Macaron Recipe

Instructions

1. Sift almond powder, sugar powder, cocoa powder, and black cocoa powder twice. (Please throw away the remaining coarse almond powder to make a smooth coke~)
2. While whipping the egg white, when a large bubble appears, divide the sugar and whip it to make a hard meringue.
3. Add the powder and mix, then make macaronage and pour it into a piping bag when it is dripping heavy.
4. After panning and flattening it in an oven pan, dry it at room temperature for about 1 hour and 30 minutes, then bake it in an oven preheated to 160 degrees for 5 minutes and at 130 degrees for 10 minutes.
5. Melt the chocolate and whipped cream in the microwave for about 40 seconds, add unsalted butter and mix, pour some into a piping bag and cool the remaining ganache in the refrigerator.
6. Pour the ganache from the pastry bag over the top, sprinkle with sprinkles, and harden in the refrigerator. Sand the cooled ganache in the refrigerator in the middle and harden in the refrigerator.