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Foolproof French Chocolate Macarons
Ingredients
  • 3 egg whites - aged at room temperature for 3 days (measure 57 g after 3 days)
  • 70 g ground almond
  • 113 g icing / confectioners’ sugar
  • 21 g caster sugar
  • 7 g tapioca starch
  • 10 g cocoa powder (natural or Dutch processed)
  • ⅛ tsp cream of tartar
  • subheading: Chocolate Ganache filling:
  • 125 g dark chocolate (I’m using 66% Varlhona)
  • 75 ml heavy whipping cream
Steps
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