Chocolate Macarons + Tip for drying the shells in 15 minutes!

Perfect chocoate macarons- crispy on the outside, chewy on the inside with a lavender chocolate ganache. So so good! 

There are days when something little in your life makes you happy. 

I had a oh-so-horrible-no-one-knows-how-to-do physics paper this morning, and coming to see these sprouting feet macarons in the oven was just overwhelmingly happy. Like when you've had 101 failed macaron tries and this is your first perrrfect batch of macarons with tall mighty feet and no cracked shells. 

I can't describe how happy I was. I can remember my first try of macarons a year ago- flat, oval shaped ones in ugly lumps with no feet and a super wet batter that couldn't be piped. It was probably because I didn't know the correct stage to whip the whites to, and because I didn't have an gel food colouring. 

These chocolate macarons are not too difficult, and it uses only 1 egg white- so it's great for recipes when you use yolks and you've got all those extra whites you don't really know what to do with. And it's also great because you can make just a small batch of macarons each try and you won't end up with a huge failed mess when you make a big batch. And also because a small batch is always easier to work with. :) 

Compared to my last try, the Pine Nut Macaron, this batch of macarons have nice tall feet, smooth surfaces with no cracks, and are perfectly cooked. Here's the trick:

- You preheat the oven to 120 degrees celsius, off the oven, and place the tray of piped macarons on the open door of your oven. Not inside, but open the door and put the tray on the door. Rotate the tray 5 minutes later. After letting it sit on the oven door for 10-15 minutes, you get a skin on your macarons.

And all it took was 15 minutes of your time! Remember my pine nut macarons? That took 2 hours of sitting at room temperature and there were cracks all over with uneven feet. But this time, it's only 15 minutes with perfectly smooth tops and beautiful feet

This method works great especially in the humid weather in Singapore where macaron drying takes ages- and also for times when you need to be fast and speedy! 

Chocolate Macarons 
1 egg white, room temperature 
50g icing sugar 
30g ground almonds 
30g caster sugar 
1 1/2 tbs unsweetened cocoa powder 

Preheat the oven to 120 degree celsius.
Sift ground almonds, cocoa powder and icing sugar at least twice into a large bowl. 
Using the whisk attatchment on your stand mixer or hand mixer, beat the egg whites until foamy. Sprinkle in the caster sugar bit by bit. 
When the egg whites reaches stiff peaks, fold in the sifted dry ingredients in a scoop and press motion. When the batter is lava-like, it is ready, 
Scoop into a piping bag and pipe one-inch circles on a baking sheet lined with non-stick parchment paper. 
Switch off the oven, and place the tray of piped macarons on the oven door, rotating the tray 5 minutes later. They should take about 10-15 minutes to form a skin such that no batter sticks to your finger when you gently touch the surface of the macaron. 
Remove the macaron from the oven door, and preheat the oven to 140 degrees. 
Bake the macarons for 14 minutes, and let cooling before filling. 

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