Chocolate Macarons

Chocolate Ganache

• 120 g dark chocolate (70% cocoa solids), small pieces or callets
• 110 g double cream
• 25 g unsalted butter, soft

Macarons

• 250 g caster sugar
• 140 g blanched almonds
• 20 g cornflour
• 15 g cocoa powder
• 3 egg whites, separated the previous day