Chocolate Macarons with Ganache Filling

Method:

Chocolate Macarons with Ganache Filling

Melt the chocolate
Grind powdered sugar & almond flour in robo coupe until fine then sift
Heat the granulated sugar and water to 115C then start whipping the second quantity of egg whites on high as soon as it reaches this number
When sugar reaches 118C pour it over the whipping egg whites making an Italian meringue
When mixture reaches 50C mix the meringue into the almond mixture along with the liquid egg whites
Add the melted chocolate and beat down slightly
Pipe with a plain tip onto silicone mats on flat cookie sheets, tap once and let sit about 30 min until a crust forms on top of the macaroons.
Heat the oven to 350F, when you place the macarons in the oven turn it down to 300F
Bake until set and starting to become firm to the touch
Cool completely and freeze
Remove from the baking mat and sandwich with rich dark chocolate ganache

 
Rich Dark Chocolate Ganache

Chop chocolate into small pieces and place in a mixing bowl
Heat the heavy cream and glucose just until boiling
Pour half of the hot cream over the chocolate and stir from the center out until chocolate mass is smooth and shiny
Add the remaining hot cream and again mix from the center out until the chocolate mass is smooth and shiny
Add the butter and mix with a stick blender
Cover the top of the ganache with plastic film making sure it is touching the surface so that a skin cannot form
Allow to set at room temperature overnight