Sunny Priyan
1 cup powdered sugar, 1/2 cup almond flour, 2 tbsp cocoa powder, 2 egg whites, 1/4 cup sugar, 4 oz dark chocolate, 1/4 cup heavy cream.
Sift together powdered sugar, almond flour, and cocoa powder into a bowl to ensure smooth, lump-free batter.
Beat the egg whites until soft peaks form, then gradually add granulated sugar, continuing to beat until stiff peaks form.
Gently fold the sifted dry ingredients into the whipped egg whites until fully combined and the batter flows slowly.
Preheat the oven at 300°F (150°C). Pipe 1-inch rounds of the batter onto a lined baking sheet. Bake for 15 minutes.
Heat cream, pour over chopped chocolate, stir until smooth, then pipe the ganache onto a macaron shell and sandwich with another.