These french macaroons are made of black malt or "black cocoa replacer" which is what give oreo's their inherent black color, and of course almond flour. The cocoa replacer didn't add much to the flavor, but did give me the "jet black" look i was going for, with the help of black coloring. The filling is dark chocolate ganache. The first time I tried this it was most unsuccessful, needless to say judging by the picture I am very pleased with the results of this batch. That is what cooking and pastry is all about, trial and error, every day i learn something new, and i cook smarter and better than the day prior.
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