These were specially requested by a friend so glad they turned out well. The chocolate ganache recipe makes about double the necessary amount, so I would recommend halving it, or else using the ganache for cake or to make truffles.
Warning: the macarons disappear almost instantly after making.
For the shells:
2 egg whites - preferably separated the night before
100g icing sugar
25g cocoa powder
Whisk the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not overbeat your meringue or it will be dry. Put the icing sugar, cocoa powder and almonds through a food processor until the nuts are finely ground. Sift them into the meringue, give it a quick fold initially to get it mixed and then start folding carefully until you obtain a batter that smooths itself after about 15 seconds.
Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns. Note: if the mixture flattens too quickly you've over-mixed it.
Fill a pastry bag fitted with a plain tip and pipe small rounds of the batter (1.5 inches in diameter) onto parchment paper. Preheat the oven to 150 degrees C. Let the macarons sit out for 45 minutes to an hour to harden their shells a bit and bake for 15-20 minutes, depending on their size. Let cool before you remove them from the tray.
For the chocolate ganache filling:
½ cup (125 ml) heavy cream
2 teaspoons golden syrup (corn syrup) or honey
120g bittersweet or semisweet chocolate, finely chopped
1 tablespoon (15g) butter, cut into small pieces
Heat the cream in a small saucepan with the golden syrup or honey. When the cream just begins to boil at the edges, remove from heat and add the chopped chocolate. Let sit one minute, then stir until smooth. Stir in the pieces of butter. Let cool completely before using (I recommend you refrigerate).
Source: David Lebovitz