Chocolate Almond Macarons

Ingredients

• 3 egg whites
• 1 pinch salt
• 200 g powdered sugar
• 1 tsp lemon juice
• 150 g ground almond kernels
• 2 tbsp Cornstarch
• 50 g finely grated dark chocolate couverture
• 1 tbsp cocoa powder
• 0.5 tsp cinnamon
• 40 peeled almond kernels

Instructions

1. 1.

   Preheat the oven to 160°C (320°F) fan-forced.

2. 2.

   Whisk the egg whites until stiff, gradually adding salt and powdered sugar. Add lemon juice and continue whisking until the mixture glows and soft peaks form. Mix ground almonds with cornstarch, grated dark chocolate, cocoa powder, and cinnamon; fold into the meringue.

3. 3.

   Fill a piping bag fitted with a large round tip and pipe about 80 cherry‑sized mounds onto a baking sheet lined with parchment paper, leaving space between them.

4. 4.

   Halve the peeled almonds with a small knife at the tip and along their natural seam. Place the almond halves on top of each macaron.

5. 5.

   Bake in the preheated oven for 15–20 minutes. Remove, lift immediately from the tray, and cool on a wire rack.