Blend the almond meal, icing sugar and unsweetened cocoa powder for a few moments.
Sift the dry ingredients, almond meal, icing sugar and unsweetened cocoa powder together in a bowl.
Then add the 38 g of egg whites and mix with a spatula to obtain a homogeneous and sticky paste.
In a saucepan over medium heat, place the water and the powdered sugar and bring to the boil.
Check the temperature with a cooking thermometer, which should reach a first temperature of 237°F / 114°C.
Meanwhile, place the remaining 38 g of egg white in the bowl of your stand mixeur and as soon as your syrup reaches 237°F / 114°C, start whisking at high speed. (the egg whites should be frothy before adding the cooked sugar).
As soon as the thermometer reads 244°F / 118°C, remove the pan containing the cooked sugar from the heat, reduce the speed of the food processor and pour the sugar in a trickle over the edge of the pan and then resume at maximum speed.
Continue to run the stand mixer at high speed, the meringue should cool completely and become shiny (you can control the temperature by touching the bottom of the bowl or by touching the meringue directly with your fingertip to check its temperature).
Then, pour ⅓ of the cooled meringue into the container containing the dry ingredients and mix quickly to loosen the batter.
Then pour in the remaining ⅔ of the meringue and mix this time gently with a soft spatula, making a circular movement from the outside to the inside to incorporate the Italian meringue. (your dough must be smooth and form a ribbon when you lift the spatula).
Then fill a pastry bag with a round nozzle 4 inch / 10 cm in diameter.
And pocket your macaroons on a baking tray covered with a silicone baking mat or a macaron baking mat using the attached macarons template to download.
Hold your baking tray with one hand and tap the bottom with the other hand to remove bubbles from the areas.
Immediately place in the preheated oven for approx. 13-15 minutes.
When your macarons are cooked, take them out and let them cool before peeling them off.
Whipped milk chocolate ganache
Place the milk chocolate pieces in a container.
Bring the liquid cream in a saucepan to a boil over medium heat.
Pour the hot liquid cream over the chocolate in two parts and stir after each addition.
Cover the chocolate ganache with cling film and leave the ganache to cool completely in the fridge (overnight).
Beat the milk chocolate ganache with an electric mixer for about 2 minutes until you get a smooth ganache that has doubled in volume.
Then fill a pastry bag with milk chocolate ganache.
And garnish the inside of the macaron shells and place a second shell of the same diameter on top, press lightly to spread the chocolate ganache evenly.
Place your macarons in the chill about twenty minutes before serving them.