Not So Perfect Macarons

My very first macarons were done during winter when they just wouldn't get non-sticky before getting into the oven which made them full of holes from bubbles and not glossy. I had to wait till summer with its lower humidity and better temperatures to give it a second try. They came out better this time. They are glossy and the texture is right this time but I didn't beat the egg whites long enough and they spread to the sides so that the foot isn't that high but rather around the macarons. But otherwise they taste perfect and if you bite into them, they are chewy inside and hard outside. So, I believe next time they will be perfect. I'll update this post in the future to show you when I make them again if it really was the eggs or something else.

You'll need (30 macarons):

macarons: 

• 100g almond flour
• 170g icing sugar
• 15g cocoa powder

• 100g "old" egg whites (leave them in a fridge for at least a day before baking but make sure they are room temperature when you use them)
• 1/4 tea spoon cream of tartar
• 35g icing sugar 

 ganache:

• 200g dark chocolate
• 200g heavy cream
• 2 table spoons coconut oil (not neccessary)

1)  Take the almond flour, cocoa powder and sugar. Sift it at least two times so that it is super fine.

2) Beat the egg whites with cream of tartar and sugar. It is advised to beat it till it falls back in ribbon like pattern (it's soft, not hard-peaks as we are used to) but in my case it was too runny and the foot of the macarons spread to the sides, not upward so maybe let's do something in between ribbon and hard peaks next time.

3) Fold the dry ingredients into the wet ingredients (about 20 times should do the trick).

4) Put the batter in a piping bag and make circles of your chosen size. 

5) Let the macarons sit for some time (till you can touch them without sticking to it), then tap the baking sheet you have them on and put in the oven for 14 minutes (rotate the trays halfway through).

6) The ganache is easy: bring the heavy crem to a boil, pour over the chocolate, add the oil if you want and stir till combined. Then set aside to cool.