Here’s the choco macaron recipe! It has to be in grams just to be precise but you can try converting it with google :) 90g almond flour 84g pwd sugar 6g cocoa powder 70g egg white -2 egg whites 64g sugar 1 cup chocolate chips 1/3 cup hot heavy cream 1. in a medium bowl add the egg whites. Whip on high with a hand or stand mixer. Once frothy, slowly stream in the sugar. Add in the vanilla and keep whipping until stiff peaks. 2. In a separate bowl sift the almond flour, cocoa powder and powder sugar. Wisk to get rid of the lumps. 3. Sift the mix one more time into the bowl with the egg whites. Fold 40 ish times until your batter is just runny enough to make a figure 8. See my in depth macaron video for tips! 4. Pipe into circles and let sit at room temp for 45 min or until a skin forms and you can touch them lightly without getting any batter on your finger. 5. Bake at 300f for 16 minutes. 6. Let cool for 20 minutes and fill with ganache (recipe below :) Ganache 1. Pour hot heavy cream over chocolate chips. Let sit for 3 min 2. Mix until smooth. If some chocolate chips aren’t melted, microwave for 15 sec intervals until smooth. 3. Cover with plastic wrap and chill in the fridge for 20 min or till chilled. 4. Stir with a spatula and if necessary, microwave for 10 sec to soften slightly. Place in piping bag and fill macarons. #macarons #raina #chocolatemacarons #cookingwithraina #french #recipe #macaronrecipe #aesthetic