Chocolate French Macarons

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Turntable Kitchen


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50 grams of slivered almonds, ground very finely (using a food processor or coffee grinder)

1 cup of powdered sugar

3 tablespoons of Dutch-press cocoa powder (unsweetened)

2 large egg whites (at room temperature. Shortcut: submerge whole eggs in a bowl of warm water for about 5 minutes. Wipe dry and use the whites as directed).

5 tablespoons of white sugar

1/2 cup of heavy whipping cream

2 teaspoons of light corn syrup (vanilla-flavored ok)

4 ounces of bittersweet chocolate, roughly chopped

1 tablespoon of butter, diced

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