Chocolate French Macarons

Line a baking pan with foil. Use a template and a blunt, pointy object to make 2 inch round impressions on the foil.

Mix the almond flour, confectioners sugar and cocoa powder. Run it through a sieve, and blend any large almond particles in a food processor. Sieve, blend and repeat until you get a smooth flour mix. Set aside.

In a large bowl, whip the egg whites and lemon juice at high speed till it becomes a soft white foam.

Add sugar, one spoon at a time and continue to whip at a high speed until the batter forms stiff peaks. Do not over whip the eggs, because it will de-stabilize and go runny to the point of no return. This sugar+egg white mixture is called a meringue.

Stir in the flour mix in three parts. Fold carefully until all the flour is mixed in with the meringue completely, and the batter must fall down in ribbons.

Transfer the batter to a piping bag fitted with a large round nozzle and pipe the batter onto the baking sheet into the round template impression.

Tap the sheet on the counter a couple of times till the macaroon tops flatten and become smooth.

Set aside for 1 to 1.5 hours until the tops feel dry to the touch.

Pre-heat oven to 325°F/160°C

Bake at 325°F/160°C for 14-16 minutes, rotating the pan halfway through baking time.

Cool completely on a wire rack. In the meantime, prepare the chocolate ganache.

Place the chocolate in a small, heatproof bowl.

In a small pan, heat the cream and butter till the butter melts. Do not let it boil or bubble.

Pour the warm cream over the chocolate. Let it sit for 5 minutes.

Stir in the cream with the now molten chocolate, until completely mixed.

Finally, stir in the corn syrup.

Try and pair up same-sized macaroons.

Spread a teaspoon of ganache over the smooth side of a macaroon, and sandwich with its pair.