⁘ anna bakes cupcakes ⁘

Line a cookie sheet with a silicone mat or parchment paper.
Using a food processor, pulse the powdered sugar, almond flour, and cocoa powder until fully combined and rid of lumps.
Sift the combined dry ingredients into a large bowl. If you do not have a food processor you can just sift.
In a medium bowl, prepare the french meringue. Beat the egg whites on low speed with a hand mixer until they get frothy.
Increase the speed and slowly add the sugar. Beat until stiff peaks form. If you want to add any food coloring, do it now, but use it sparingly or you will make the meringue too liquidy.
Add the french meringue into the dry ingredients and begin to gently fold. The batter should be fully combined and not streaky. When you are able to make a figure 8 with the batter in one motion, the batter is ready. If it is too runny it has been over-mixed.
Transfer the batter to a piping bag fitted with a piping tip. Pipe 1-inch disks on to the silicone mat.
Tap the cookie sheet on the countertop 3 or 4 times to get rid of any air bubbles. Use a toothpick to pop any remaining air bubbles.
Allow the macarons to rest for an hour or until the tops of the macarons have dried. You will be able to gently run your finger over them without anyting getting on your finger.

Preheat the oven to 300°F.
Place the macarons on the middle rack of the oven and bake for 5 minutes, rotate the cookie sheet and bake for another 5 minutes, rotate the pan one last time and bake for 3-5 minutes. 13-15 minutes in total.
Remove from oven and allow to cool completely on the cookie sheet.
If the macarons were baked correctly they should easily peel off of the silicone mat.

With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes.
Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract.
Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute.
Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another Tablespoon of cream if frosting is too thick. Taste. Beat in another pinch of salt if desired.

Place chopped chocolate in a medium heat-proof bowl.
Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!)
Pour over chocolate, then let it sit for 2–3 minutes to gently soften the chocolate.
With a metal spoon or small rubber spatula, very slowly stir until completely combined and chocolate has melted. The finer you chopped the chocolate, the quicker it will melt with the cream. If it’s not melting, do not microwave it.
Let the ganache sit at room temperature to cool and thicken. It will fully cool within 2 hours. Refrigerating speeds this up, but the ganache will not cool evenly. Stir it a few times as it sets in the refrigerator so it remains even and smooth.