Special equipment:
food processor with blade attachment

Ingredients:
1⁄2 cup ground almonds
1⁄4 cup cocoa powder
3⁄4 cup confectioner’s sugar
2 large egg whites, at room temperature
1⁄3 cup sugar

For the filling:
1⁄3 cup cocoa powder
1 1⁄4 cups confectioner’s sugar
3 tbsp unsalted butter, melted
3 tbsp milk, plus a little extra if needed

Method:
1 Preheat the oven to 300°F (150°C). Line 2 baking sheets with wax paper. In a food processor, pulse together the ground almonds, cocoa powder, and confectioner’s sugar until very finely mixed, with no lumps.

2 Whisk the egg whites until stiff. Add the granulated sugar, whisking. The mixture should be stiff. Fold in the almond mixture a spoonful at a time. Transfer to the piping bag. Holding the bag vertically, pipe meringue into the center of each circle.

3 Bake in the middle of the oven for 18–20 minutes. Leave to cool on the sheets 15–20 minutes, before transferring to a wire rack.

4 For the filling, sift the cocoa and confectioner’s sugar into a bowl. Add the butter and milk, and whisk.

5 Add a little milk if too thick. Transfer to the piping bag and pipe frosting onto the flat side of half the macarons and sandwich together.

6 Serve the same day, or the macarons will go soft. PREPARE AHEAD The unfilled shells can be stored for 3 days in an airtight container.

Chocolate Macarons