Chocolate Macarons Recipe - NYT Cooking

Chocolate macarons are beloved for a couple of reasons: First, the bitterness of cocoa and barely sweet ganache is a good foil for the sugariness of the meringue shells Second, the cocoa in the batter masks any color the meringue might take on during baking, so there’s a wider margin of error for your oven temperature compared with other flavors. 
Chocolate macarons are beloved for a couple of reasons: First, the bitterness of cocoa and barely sweet ganache is a good foil for the sugariness of the meringue shells. Second, the cocoa in the batter masks any color the meringue might take on during baking, so there’s a wider margin of error for your oven temperature compared with other flavors. 

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