Choco Macarons With Mulberries Ganache
Prepare the ganache:
Pour into a saucepan the mulberries and sugar; let them cook until very smooth; sieve the purèè into a bowl and set aside;
Set aside, cover with film and let it cool in the fridge.
For the macarons
Whisk the egg whites with the caster sugar until soft peeks form;
Combine in alarge bowl the icesugar, dark cocoa and very fine grounded almonds;
Add in two times the egg whits stirring very carefully with a spatula;
Pour the mixture into a sac-a-poche and form little drops onto a tin; let the mixture rest for about 30mins;
Heat the oven at 150°-160°
Cook macarons for about 10-12 mins.
Let them cool completely and then combine then with the ganache.