Oaxacan Cinnamon Chocolate Macarons

Directions

1. Measure egg whites and allow to sit at room temperature for 24 hours in a covered bowl. Aging the whites helps them thin and will create a better textured macaron.
2. Line two cookie pans with parchment paper and trace 1.5 inch circles on the paper, keeping the circles about one inch apart. Preheat your oven to 300° F.
3. Pulse the almond flour, confectioners' sugar, cinnamon, and cocoa in a food processor until it is a finely mixed powder. Sift into a large bowl.
4. Put egg whites in stainless steel bowl and beat on low with a hand mixer until frothy. Add salt and cream of tartar, and slowly mix in the granulated sugar. Once the sugar is all incorporated, increase mixer speed to medium and beat until meringue forms stiff peaks. The meringue should look glossy and remain in place when the bowl is tipped on its side.
5. Using a silicone spatula, fold the almond and sugar mixture into the egg whites one-third at a time. You do not have to be gentle, instead use brisk strokes to fold the mixture together completely, this will help reduce the air in the meringue and keep the macaroons from being too puffy.
6. Spoon the mixture into a pastry bag or a ziplock. If using a zip-top bag, cut off a 1/4-inch tip from the corner. Pipe the mixture in a spiral to fill each 1.5-inch circle on the parchment paper. Allow the unbaked cookies to sit out for 30 minutes, until the cookies have a matte texture and are no longer sticky.
7. Bake for 12 to 15 minutes. Allow to cool and then peel very gently off the parchment paper.
8. Make ganache while the cookies cool. Melt chocolate in double boiler. Whisk in heavy cream and butter and stir mixture over gently boiling water until it is smooth and shiny.
9. When the cookies and filling are cool, spread or pipe the ganache on the flat side of one macaron and create a sandwich with a second one.
10. Eat.