Coco powder and chocolate go so well with macarons. Whenever I make macarons, I have to make it with one of them. O(∩_∩)O~
Run the process for about 10 seconds.
Shift the flour mixture through a flour shifter or strainer.
Discard any big almond pieces.
Beat at low speed for about 1 minute. Switch to medium speed for 3 to 4 minutes. And then beat at high speed for 1 to 2 minutes. Add sugar in three batches in between. Stop beating when the stiff peak forms.
Add shifted almond flour mixture.
With a rubber spatula, gently fold the flour mixture into egg whites.
Fold it gently until the batter can fall smoothly like a silky ribbon.
Fill the pastry bag with almond batter.
Tap the bottom of the cookie pan when done to smooth the cookie dough tops.
Let the pan sit on countertop until the surface becomes dry to touch. It might take 30 to 60 minutes depending on the humidity around.
Preheat the oven to 325F.
Bake in the oven for 12 to 14 minutes.
Allow the cookies to cool down on the silicone mats before removing them.
Use any filling of your choice: jam, chocolate, cheese, nutella………. Be creative!
I love chocolate. So I always go with chocolate gouache.
I also make a batch of original ones. Although there is no food coloring added, they still look pretty, don’t they? O(∩_∩)O~