I love chocolate macrons without the filling because they taste like brownies. Some might argue that I should just make brownies and quit being finicky with macarons, but those people don't know what they're talking about. Besides that - this recipe rocks!
100 grams egg whites
225 grams powdered sugar
125 grams almond flour
15 grams cocoa powder
pinch of salt
25 grams sugar
1/2 tsp lemon juice
Separate the egg whites at least 24 hours to making this recipe, leaving them covered in the fridge. This helps remove moisture and increase acidity which will help create a fuller and more stable meringue.
Preheat the oven to 300F and cut 2-3 pieces of parchment paper to fit on baking sheets. Prepare a piping bag with a small round tip (a 10 works well).
Combine the powdered sugar, almond flour, cocoa powder and salt in a medium bowl and set aside.
Whip the egg whites and the lemon juice until frothy, then begin slowly sprinkling in the sugar and whip to stiff peaks, or until the meringue doesn't slide in the bowl when tipped.
Sift the dry ingredients into the egg whites and fold until well combined and shiny. You want the mixture to spread slightly, but not be too runny.
Pour the macaronage into the prepared piping bag and pipe the macarons in small rounds onto the parchment. Bake them for about 8 minutes, rotate the sheetpan and bake for another 8 minutes or until the tops *just* slide over the feet.
Cool, remove from parchment and sandwich with chocolate buttercream or ganache.