Dark Chocolate Chili Macarons

These macarons are a delightful blend of sweet and spicy, with a dark chocolate ganache filling that's been spiced up with a hint of chili.

Ingredients - Serves 24

Preheat the oven to 325°F and line two baking sheets with parchment paper.
In a food processor, combine the almond flour, powdered sugar, and cocoa powder. Process until fine.
In a large bowl, beat the egg whites until they form soft peaks. Gradually add the granulated sugar and continue beating until the egg whites are glossy and hold stiff peaks.
Fold the almond mixture into the egg whites until the batter is smooth and shiny.
Transfer the batter to a piping bag fitted with a round tip. Pipe the batter onto the prepared baking sheets in 1-inch circles, spacing them about 1 inch apart.
Bake for 10-15 minutes, or until the macarons are set and can be easily lifted off the parchment paper.
While the macarons are baking, make the ganache. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and add the dark chocolate. Let sit for a minute, then stir until the chocolate is melted and the mixture is smooth. Stir in the chili powder.
Once the macarons have cooled, pipe or spread a small amount of the ganache onto the flat side of one macaron. Top with another macaron to create a sandwich. Repeat with the remaining macarons and ganache.
Let the macarons sit at room temperature for at least an hour before serving to allow the flavors to meld together.