Recipe for Chocolate Mousse Macarons

Preheat the oven to 150°C. Mix the almond flour, cocoa powder, and powdered sugar.

Pour the mixture onto parchment paper and dry it in the oven for 5 minutes, then sift it through a very fine sieve.

Whip the egg whites until stiff, adding the powdered sugar until the mixture becomes glossy. Gently fold in the mixture of almond flour, cocoa powder, and powdered sugar.

Put the mixture in a piping bag with a round tip and pipe out small, evenly sized circles onto a baking sheet lined with parchment paper. Let them rest for an hour at room temperature until a skin forms.

Bake in the oven at 150 degrees for 12 minutes, turning the tray halfway through cooking. After baking, place the cookies on the parchment paper to cool.

To finish, place the chocolate mousse in a piping bag. Add it to the bottom macaron and seal with the other half.