How to cook
Sift the almond flour, cocoa and powdered sugar several times. The goal is to get a very fine powder. Beat the egg whites with a mixer with a pinch of salt so that they become like foam. Continue beating, while also adding a little granulated sugar.
The egg whites need to be beaten to a dense cream. Add the almond flour mixture in two or three loads, stirring gently until the mixture absorbs all the flour. The mixture needs to be as thick as lava.
Place in a pastry bag and spray onto baking paper with circles with a diameter of 1 1/2″ (4 centimeters) drawn ahead of time. Tap the tray several times to rid of any excess air and for any pointy tips to flatten.
Leave the macarons to dry at room temperature for about 40 minutes. Bake in a preheated oven at 302°F (150 °C) for about 13 minutes. During baking, it's very important for the oven door to be slightly open so that the macarons don't crack. After removing them from oven, let the macarons cool for 10-15 minutes in order to be able to remove them easily from the paper.
For the chocolate cream to stick the macarons together: Heat the cream on the stove until boiling. Add the chocolate and stir vigorously until melted. Add the two tablespoons of brandy and mix well again. Leave the mixture for two hours in the refrigerator until it hardens.
Once ready, put some cream on the macarons with a small spoon and stick them together very carefully in pairs because they are quite fragile. The recipe is adapted from Sunshine’s kitchen.