🔸Separate the egg yolks from the white. Keep the white eggs in the fridge 24h.

🔸Melt the chocolate in the microwave with a bit or milk. Mix with the egg yolks and vanilla sugar. Put aside.

🔸In a pot, bring the cream to the boil. Pour it on the chocolate and mix until you get a nice consistency. Then it's time to add the soft butter and let it rest in the fridge until it is solid. Tips : You can prepare it the day before and save some time !

🔸Sift the cacao with the almond/icing sugar mix. I put 3 tea spoons but you can add less, depending on your personal tastes.

🔸Start to whisk the white eggs. When they start to be firm, add slowly the sugar and keep on whisking until they form peak. When it is done, you can flip the pot and your Meringue shouldn't move.

🔸Sift the almond mix above the Meringue and mix slowly with a flat silicone spatula ("Maryse"). ❗️You can do it in two part and be sure to find the correct balance between too much mixing (liquid) and not enough. ❗️This part is very important for the shape of your future macarons.

🔸On the baking dish covered with greaseproof and with a piping bag, make your macaron as big as you want and make sure they are all regular to assemble them later.

🔸Preheat the oven to 150°C.

🔸Put into the oven the macarons. If you have an oven heating on the top, the baking dish has to be in the lower part of it (reverse if it heat from bottom). If it is a swiveling heat, place the dish in the middle.

🔸You have to be careful with the cooking time. When the collerette is done (the macarons have rised), Open the oven to release the steam. Usually the cooking time is 10minutes but it depends on the oven (With the electric oven I have now, it took 10min to have the collerette so I cooked them 17min). The best way is to take a look at the shape and texture of the macaron : it has to be soft but "dry". You are the only judge.

🔸Let them rest 1h in the fridge before serving.