Rich Bitter Chocolate Macarons

Directions

1. 1
   ["First make the chocolate ganache", "If the almond flour was moist, sift it and dry it by putting it in the oven at 120C for 2 to 3 minutes.", "Using a 4cm ring cookie cutter, draw 24 circles on the parchment paper (these will serve as your guide when you pipe out the macarons onto the baking sheet).", "Place the paper from Step 3 on a baking sheet, and place another parchment paper on top.", "In order to work quickly, have your equipment such as the whisk, the pastry bag and tip (1cm), and thermometer ready and laid out.", "Measure the ingredients correctly and have them ready as well.", "The egg whites should be at room temperature.", "Combine the almond flour and the powdered sugar and pulse it 10 times in a blender.", "This is to break down the coarse flour.", "Oil will start coming out if you overdo it, so be careful.", "Sift the powder from Step 7 twice with a coarse sieve (if the holes in the sieve are too fine, you cannot strain the almond flour).", "Remove the larger grains.", "Add 1~2 drops of red food coloring to egg white number 1.", "Add the Step 9 egg whites into the almond flour and sugar mixture (do not mix yet).", "Melt the cocoa mass over a double-boiler.", "Remove it from heat once it has reached 122F.", "Set the rack in the middle of the oven.", "Place trays in the upper and lowest racks (to prevent browning) and preheat at 180C (350F).", "Combine the ingredients marked with in a saucepan and heat over medium heat to make a syrup.", "Once the syrup from Step 13 has reached 110C (230F), start whipping egg white number 2 on high speed.", "Whip until peaks form.", "Once the syrup has reached 115C (240F), slowly drizzle it into the egg white.", "Continue to whip on low speed as you add the syrup.", "Once you have finished adding the syrup, continue to whip the egg white on high speed until it cools down to 50C (122F).", "The Italian meringue is now complete.", "Add 1/3 of the meringue into the bowl from Step 10.", "Mix it quickly with a spatula.", "Mix it well by pressing the spatula to the bottom of the bowl (to dissolve the sugar completely in the warm meringue).", "Add the remaining meringue and fold it in, first with a cutting motion, then by lifting the batter from the base of the bowl with the spatula.", "Add the melted cocoa mass from Step 11 and mix by rubbing it onto the bottom of the bowl with the spatula.", "Mix it well so that the cocoa mass does not sink to the bottom.", "Continue the \"macaronnage\"" mixing by folding the batter from the bottom of the bowl.""