100g icing sugar
1/2 cup powdered almonds
25g unsweetened cocoa powder
2 egg whites, room temperature (if you find separating yolks from whites a challenge, I suggest picking up a carton of egg whites available from most supermarkets)
65g caster sugar
Food processor/blender is necessary!
As always let’s preheat our ovens, today we’re wanting them at 180ºC. You’ll be piping your macarons onto a baking sheet so line a couple with some parchment paper and it’s not a bad idea to stencil some circles on as guides for later.
I’m fairly certain that the finer the powder the more successful the macaron, I have yet to prove this but I will set aside some time to test the theory. Anyhow, I do suggest blending the icing sugar, cocoa and almond powder for a fair amount of time to ensure NO LUMPS.
In a large bowl, grab your eggs whites and beat them till they start to get firm. Once the egg whites are beginning to take shape, start to slowly add your caster sugar until your eggs are forming stiff peaks and are happily firm.
Now fold in your dry ingredients to your eggs whites carefully and only until the mixtures are fully combined. Too much and you risk deflation. Using a pastry bag if you have one (or a sandwich bag with the corner cut off) pipe your mixture onto your parchment paper in evenly spaced 3cm circles. Holding onto your baking sheet firmly, bang them against your counter top a fulfilling amount of times and then pop them into your preheated over for 15-18 minutes. Watch and admire your macarons take shape!
Let them cool fully and then carefully remove them from the parchment paper and onto a rack.
Match similarly sized macarons and sandwich them together with your buttercream filling and leave for a few hours for best results. Enjoy!