Double chocolate macarons

I love all things chocolate. With these macarons, I wanted to feature a chocolate or cocoa infused shell, but I also wanted to make a French buttercream-ganache hybrid, since the cocoa fat in chocolate can emulsify beautifully with both egg yolk and butterfat to create a beautiful, luscious mouthfeel(albeit one that may or may not be good for you, but whatever, chocolate is a superfood, so it balances out).

For the macarons:
2/3 cups almond flour
2 tablespoons cocoa powder
1 cup confectioner’s sugar
2 egg whites
1/4 cup granulated sugar

Sift the almond flour with cocoa powder confectioner’s sugar. Whip egg whites with the sugar to stiff peaks. Fold in your almond flour mixture about 20 to 30 times, or until the mixture flows in a thick stream. Pipe the mixture in 1 1/2 inch rounds, keeping them 3 inches apart, on a parchment-lined sheet tray. Tap the tray and let these sit for an hour in a dry room. Bake at 300 degrees F for 14 minutes, rotating the tray halfway through. Cool before filling with the buttercream.

For the French buttercream:
2 egg yolks
1/4 cup granulated sugar
1/4 cup water
3 tablespoons cocoa powder
1/4 cup melted chocolate
A pinch of salt
2 sticks unsalted butter

Heat up the sugar with the water, cocoa powder, and salt. Whisk that mixture into your egg yolks and then whisk in your melted chocolate, then butter, combining to form a buttercream. Pipe a small dot on the flat side of your shells and sandwich together.

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