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Description
I think this was the first time I got some decent shells when using cocoa in the batter. They always end up wrinkly or have no resemblance with a macaron at all.
The "skin" could be finer but not expecting this batch to turn out nicely I ran the almonds through the food processor without sieving them afterwards.
For the filling I used a white chocolate ganache with a pistachio aroma paste I originally bought for my brothers birthday cake.
Very sweet but I love the combination of chocolate and pistachio.

Description
I think this was the first time I got some decent shells when using cocoa in the batter. They always end up wrinkly or have no resemblance with a macaron at all.
The "skin" could be finer but not expecting this batch to turn out nicely I ran the almonds through the food processor without sieving them afterwards.
For the filling I used a white chocolate ganache with a pistachio aroma paste I originally bought for my brothers birthday cake.
Very sweet but I love the combination of chocolate and pistachio.