Gourmet Made Deliciously Simple

New and Improved Chocolate Macarons Recipe

Ultimate chocolate macarons filled with silky smooth chocolate ganache. Simply the best!

Ultimate chocolate macarons filled with silky smooth chocolate ganache. Simply the best!

For some odd reason, chocolate macarons have been the biggest challenge for me. It took me numerous trials to create a recipe that worked for me beautifully at the time. I even re-tested like 4 times just to be sure.

My first trial ended with these beauties, followed by another 5 batches. My freezer was bursting with frozen macarons, not all of them in their prime shape, but they all taste delicious.

Then you guys were having issues.

Oh, joys of baking macarons!

Ultimate chocolate macarons filled with silky smooth chocolate ganache. Simply the best!

I went back to my starting point. Yet again.

And I’ve learned a few things in the process.

There are many reasons why the macarons crack and don’t form feet. For starters, it can be due to under-mixing or over-mixing the batter. Talk about confusing, I know!

Let’s break it down a little. When you under-mix the batter, it will still contain too much air, which will burst during baking, creating cracked shells. Over-mixing will result in runny batter; therefore the cookies will spread too much and won’t form feet. To check the consistency of the batter, bring the spatula up and see how the batter falls back. If it forms a ribbon, and spreads slowly into the rest of the batter within 10 seconds, then it’s ready. You can watch a very short video about this process here.

The most important thing I learned is the amount of egg whites. I used to just say 2 large egg whites in my previous macaron recipes, which is fine if you’re using store-bought large eggs, because there is an industry standard on how much the egg should weigh in order to be classified as small, medium, or large. But now since my mother-in-law provides me with farm fresh eggs, they are all different sizes and I have no idea whether they’d fall into large or extra large. So, I decided to weigh my egg whites and I realized that I’ve been using too much egg whites for the amount of almond flour/powdered sugar mixture. This is the main reason why I was getting cracked macarons, because my batter had too much moisture than it needed to. So that was a great lesson to learn.

Another crucial step!

You’ll need to dry the macaron shells before baking to create a thin skin, for 15-30 minutes or even longer. It all depends on how humid it is where you are. That thin layer of skin helps to develop beautiful ruffled feet on the bottom.


Now if you’ll excuse me, I’m going to enjoy my solo tea time…

Ultimate chocolate macarons filled with silky smooth chocolate ganache. Simply the best!

Chocolate Macarons

Ultimate chocolate macarons filled with silky smooth chocolate ganache. Simply the best!

Yield: 21-24 filled macarons


For macarons shells:
  • 1 cup (100gr) almond flour
  • 3/4 cup (100gr) powdered sugar
  • 2 tablespoons (10gr) natural cocoa powder
  • 2 large egg whites (75gr), at room temperature
  • ¼ teaspoon cream of tartar
  • ¼ cup (50gr) sugar
  • 1 teaspoon coarse sea salt, optional
For chocolate ganache filling:
  • 1/3 cup (60gr) semi-sweet chocolate chips
  • 3 tablespoons heavy cream
  • 2 tablespoons Nutella
  • 1 tablespoon Kahlua, optional


  1. In a medium bowl, sift together almond flour, powdered sugar and cocoa powder twice. Set aside.
  2. In a large mixing bowl with whisk attachment, beat the egg whites on medium speed until foamy. Add cream of tartar and continue to beat. Slowly add sugar one tablespoon at a time. Increase the speed to medium high and beat until hard peaks form.
  3. Sift the almond flour mixture over the whipped egg whites. Gently fold the mixture running the spatula clockwise from the bottom, up around the sides and cut the batter in half. The batter will look very thick at first, but it will get thinner as you fold. Be careful not to over mix it though. Every so often test the batter to see if it reached the right consistency. To test the batter, drop a small amount of the batter and count to ten. If the edges of the ribbon are dissolved within ten seconds, then the batter is ready. I repeat, do NOT mix again. If you still see edges, fold the batter couple more times and test again. This step is so crucial, so please make sure to test often to ensure not to over mix the batter.
  4. Transfer the batter into a pastry bag with a round tip. (I used Wilton A1 tip)
  5. Pipe out 1.5-inch rounds about an inch apart on two baking sheets lined with parchment paper. You should get about 42 shells. Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles. If you don’t release the air bubbles, they will expand during baking and crack the beautiful macarons shells.
  6. Let the macarons rest and dry for 15-30 minutes. On a humid day, it might take an hour or so. To see if it’s ready to be baked, lightly touch it. If the batter doesn’t stick to your finger, then it’s ready. Sprinkle a little bit of sea salt on each macaron right before baking. Preheat the oven to 300°F (150°C).
  7. Bake the macarons for 18-20 minutes. To check the doneness, remove one macaron. If the bottom does not stick, they are done.
  8. Transfer to wire rack to cool for 15 minutes, and then remove from the baking sheets.
  9. While macarons are cooling, prepare the ganache filling. Heat the heavy cream in the microwave for a minute. In a medium bowl, put the chocolate chips and pour hot cream over the chocolate. Let it stand for a minute or two and then stir until smooth. Stir in Nutella and Kahlua for flavor. Cool the ganache in the fridge to thicken.
  10. Transfer the ganache filling into a pastry bag and fill the macarons.
  11. Store the filled macarons in airtight container in the fridge for up to 5 days. You can also freeze the filled macarons in airtight container for up to 5 months.
For step-by-step photos and additional notes, read the post above.


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All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!

This recipe was originally published on November 21st, 2014.

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  1. These look delicious and really pretty. This is going to be my first time making macaroons, I’m so excited. In the recipe you say to use natural unsweetened cocoa, could I use dutch processed cocoa instead of the natural cocoa? Thanks.

    • Hi, Denise! So excited for your first macaron baking! Actually for this recipe you can use either one, Dutch processed cocoa powder is fine. You’ll get nice dark macarons, but the flavor may be slightly mellower. Good luck, and let me know how it goes.

  2. So sorry for another comment right after writing one, but can I ask you if you’ve ever used Bob’s Red Mill almond flour? I’ve been using it since day 1 and I’m not sure about it. When I rub the almond flour between my fingers, it feels sort of moist. Do you have any experience with it? Or if not, what should a suffiently dry almond flour feel like (I know that’s hard to describe? Do you think if I put it all in my food processor and dried it out in the oven a little I might get a fluffier interior? I worry there is too much moisture in my macaron shells and the steam hits the icing sugar (my other recipes call for almost twice icing sugar to almond flour) and makes a dense, crispy layer at the base of my macaron and leaves a hollow area above it. Any recommendations, suggestions or tips? Thank you so much and your macarons are a he best I’ve ever seen. Can’t wait to use your recipe!! 🙂

    • No apologies needed. I love talking about macarons… Bring all the questions!! 🙂 I’ve used Bob’s Red Mill almond flour a lot in the beginning. And I had no issues. But because I was going through their little bags so quickly, I needed something that I could order online in bulk. 🙂 My latest one is this one, which I absolutely love! It’s so super fine and I LOVE it!
      Anyway, you brought up a great point here. I’ve never noticed that moist texture though. Could it be oily?
      As for hollow macarons, pay close attention to your meringue, making sure not to over-beat it. Hollow macarons are also caused by overbeaten meringue. We often focus on perfect macaronage, and overlook the meringue texture. Hope this helps. Let me know if you have any more questions.

      • Thank you so much for your super quick replies!!! I really appreciate that as I am beyond ready to make fluffy macarons already!! Lol. 

        When I rub Bob’s Red Mill almond flour between my fingers, it doesn’t feel oily, it feels more moist, like humidity and it doesn’t feel floury, it feel quite grainy. It leaves no dusty, floury residue on my fingers, just a more coarse texture. Even my unopened bags fee like this. I think I am better off to change brands so thank you so much for your link. I’ll see if I can find it here in Canada or maybe just go ahead and order online. 
        I will keep you posted. I plan to make some this afternoon. I still only have Bob’s almond flour but I’m going to processnit dor a couple minutes and then spreadnit over a big baking sheet and put it in the oven on low heat for a bit. I am also pretty sure I have been overmixing the batter. I was mixing to ribbon stage, but to an actual ribbon stage. I think i need to stop just as it starts to nicely flow off and not running off my spatula like a perfect ribbon. My meringue looks very glossy and voluminous so I’m not sure I know where to stop there because I definitely don’t beat them to a dry stage. I whip the eggwhites until they just hold a peak but no more than that. I huess tonight we’ll see. I think your recipe is much better than the ones I’ve been using so I have a lot more confidence in my next batch for sure 🙂 Happy New Years!!!

      • Sad to sad I have hollows again. The inside looks like ancolapsed massnof undercooked, sticky batter. I baked it for the time suggested but no-go. I think they deflate as soon as they get out of the oven. They look very opaque, full, puffy and well-risen in the oven, with beautiful feet, but when I take them out of the oven, I can see the shell losing it’s denseness and the top of the shell looks more translucent. What does this mean? Do I need to keep them in the oven longer to set? I have done that before, but I just end up with the same thing happening ultimately, just crispier. Ugh, I’m in a macaron funk. So disappointed. May need to take a break for a while 🙁

  3. Wow!! I just wanted to say that your macaron’s feet are the best I’ve ever seen with the French meringue technique. Most of us who try baking these little gems are so excited to see these huge, ruffled, blown-out feet because we see a lot of that in our reaearxh for the perfect macaron. But macaron feet should be no wider than the shell and should be mostly just air holes. This is definitely harder with French meringue than Italian meringue but you’ve nailed it. I’m tossing all my other recipes and only ising youe’s from now on. I also like that you use the “tant pour tant” ratio. A LOT of recipes have almost twice the icing sugar to almond flour and I find it’s way too sweet and I also partially blame this 2:1 ration of icning sugar to almond flour for my macaron centres collapsing into a hard, dense centre with a gap and then an eggshell delicate top to the shell. I am so excited to find your blog!! I really think I can fix my past problems now. Thank you so much!!! 

    • Hi, Dani! So happy you’ve come across my recipe, and hope you give it a try. And I totally agree on bulging feet, not good! I get that when I use silicone mat, that’s why I only bake macarons on parchment paper. Yeah, I get a few comments that my macaron recipe calls for less sugar compared to others, but I have to say my macarons are plenty sweet! 😛 Let me know which one you’re going to try, I have a few variations here on the blog.

      • Hi Shinee, I used your basic recipe and added some bright pink food colouring. I made a chocolate ganache with a tiny bit of Amarula liqueur in it. Really yummy. Unfortunately, my macarons came out hollow again. They were much more beautiful though. Gorgeous feet, lovely rise, just gorgeous, until I took rhem out of the oven and I could literally see the insides collapsing into a dense layer that looks like a wet blob of cotton candy (does that make sense?). So you think I may need to bake them longer? They came off the parchment paper, but they don’t stay fluffy or set for me. Would it be unwise to turn off the heat when they can come off the paper but continue to leave them in the oven with the door cracked? I do think I have gotten closer than ever before and I have to say, in the oven, they were the most perfect looking macarons. It’s something to do with removing from the heat. I’m stuck and though I mentioned elsewhere on your blog that I maybe need a break, no way, I don’t quit. I just need a litte help and I know I’m close. What do you think about them deflating only when they come out of the oven? Thank you so muh Shinee, you are sooo helpful!!!

        • Hey, Dani. Oh, I’m sorry yours are still turning out hollow and collapsing. Do you have an oven thermometer? It sounds like you’re baking at a bit of high temperature and underbaking them. Oven temps could fluctuate up to 50°F up and down, which is quite a big deal. And even if you have a oven temp and it says 300°F (150°C), try baking your next batch at 285°F (140C) for at least 18 minutes. Most of the time I bake mine for 18 minutes at 300°F (150°C)

      • Thanks so much for your reply!! You are so quick back with a response…it’s really reassuring to those of us with a bit if a struggle here and there 🙂
        Yes, I think you’re right on the money with the probability of underbaking. I have checked my oven with a thermometer before and it did say (I actually used two different ones at the same time) that my oven set at 300°F was actually heating at that temperature, but still, I do believe they are underdone, but just slighty. I have tried to keep a batch made with a recipe before I found your’s in the oven longer but it was the same, fallen insides but really crispy instead. But like I said, that was a recipe I used hefore I found your’s. i have to say, even though the colouring I used looked hideous in the mixing bowl, they were the most beautiful macarons I have ever made. I mean, these babies looked like patisserie macarons inbthe oven. Gorgeous feet, not blown-out, not too high, a beautiful rise, perfect shine. I should have taken a picture to somehow share with you but I’d probably be too embarrassed by the inside of my oven I’d likely not post!! Lol. It was only afyer taking them out did they deflate so I believe you are exactly right. Not baked long enough to set and prevent the collapse of underbaked insides. I think next time I will initially bake at 300°F for rhe first 4 or 5 minutes to ensure a good rise and good feet and then reduce the temp down to your suggested 285°F for 20-21 minutes. This last batch I baked for only 16 minutes because they seemed so perfect and I didn’t want to burn so I probably shot myself in the foot and ended up ruining them (well, not really, I still went ahead and filled them with the Amarula ganache, left them in the fridge for about 18 hours, sit out for an hour and they were amazing, best flavour mac shells yet!!)
        Do you think my new baking plan is Ok or should I just stick it out at 300°F for longer? Also, I double panned my macarons, could this be causing a need for a longer bake time just due to that?
        I’m so sorry to be such a pain, but you are SO helpful!! And your recipe is THE best, bar-none. 
        Thank you so much,

        PS, read a food bit (still have a bit more to read this evening) about your pregnancy and your little Grant and you are such a sweet family. It’s comforting to read about women who suddenly think about an epidural and honestly discuss the pain and the challenges of birth. Here are way too many superhero stories out there about births that seem no more uncomfortable than a bit of constipation and it’s tiring and I think for the most part, untrue. Thank you for telling it like it is and letting other moms know who also wondered “where is that darn epidural??!!??!!” that we are all just human and we do our best. Also, Grant is beautiful and I love the story about choosing a name with the help of some rice!! I love tradition too!! 🙂

        • Dani, yes, I think preheating the oven to 300°F and then reducing to 285°F is a great idea. If your macarons start browning on top, you could place an empty rack on top shelf in the oven and slide an empty baking sheet so it shields the macarons from overheating from the top. Did you double pan regular thin cookie sheets? I usually use this heavy duty, thick aluminum baking sheet, and I don’t need to double it.
          P.S. Thank you so much for your kind words about my little munchkin. And labor pains were no joke! 🙂

        • Hi Shinee!! Starting another batch right now and will use the new baking temp and times. I bought a beautiful insulated cookie sheet. It is fairly thick so I hope rhat helps too. I will definitely watch for browning on the top and have another pan at the ready. Thank you so much!!!

        • Yay, fingers crossed for you! Can’t wait to hear the result, Dani. Keep me updated.

  4. Hi Shinee, 
    I made the chocolate sea salt macaroons today. Unfortunately the first batch didn’t turn out well, although they tasted nice. They looked similar to the ones on your you tube video. I tried making the basic French macaron recipe of yours and adding 10 g of cocoa to it, as well as vanilla extract as was suggested by one of your readers. This turned out better. Just wondering if 130 g of icing sugar is too much. The basic French macaron recipe called for 100g of icing sugar. Maybe the addition of an extra 30 g of icing sugar and the 10g of cocoa was too much dry ingredient ??? . Thank you very much for your easy to follow instructions, loving experimenting with macarons. Cheers????????????

    • Hey, Nichola, thanks for your feedback! So helpful, as I love experimenting too! Though powdered sugar is a bit higher in this recipe, the granulated sugar amount for the meringue is decreased. I’ll have to play with this chocolate version a bit more so it’s somewhat fool-proof.

  5. I made these today and the shells turned out super hard. I don’t know what I did wrong. I followed the recipe completely and only baked them about 20 minutes. I have made your pistachio macaron in the past and they turned out amazing. I don’t know what went wrong with this one.

     Ps I weighed the egg whites so I had exactly 70g. 

    • Hi, Gillian. My first guess is that they maybe over-baked. I’d suggest baking them a little less time, like start checking at after 15 minutes.

  6. This was my first time making macarons.  I would never have attempted them without your amazing directions and video.  I also referenced your excellent troubleshooting post.  

    I’m afraid mine did not look nearly as pretty as yours- they cracked on top.  I suppose I over mixed them, though I counted my strokes carefully and did the ribbon test.  I also learned that next time I need to rotate my pans once during baking because one batch lifted off the parchment easily while the other stuck a bit.  No matter, the cookies tasted great, and my husband has encouraged me to keep the recipe!

    Thank you for all the time and effort you have put into perfecting your macaroons so that you can share your wisdom with the rest of us.

    • Hi, Jocelyn! So happy to hear you tried my recipe. You know, macarons are finicky. You might think you’ve done everything right, and still get some issues. With more practice, you’ll get hang of it. Keep baking them and you’ll get the perfect ones. And thank you for leaving such a sweet comment!

  7. Thanks for looking into it! I did try again yesterday, but I simply added 10g of cocoa powder to your Basic French Macaron recipe (I kept the vanilla, too!), and it turned out great. They went over quite well at work today.

    • Hey Justin, just wanted to let you know that I was able to re-test the recipe yesterday and shared on Snapchat. I didn’t have that issue you’ve described. I did get quite weird result though. 1st tray came out cracked, and 2nd tray was perfect. But the recipe and measurements are correct. If you’d like, you can watch the video here.

  8. I’m also having issues with overly thick batter. I’ve tried this recipe twice (I was so disappointed in the first batch that I had to try again), and the batter is simply far too dry. Comparing with your Lemon Macaron recipe (which is consistently the best macaron recipe I’ve encountered) there seems to be about 10-20g more dry ingredients, but less (by 1-2 tsp) wet ingredients. I see some of the granulated sugar is now replaced by confectioner’s sugar, but not nearly enough to compensate for the additional chocolate powder. Another note is that 1c of powdered sugar is 125g, not 130, which could be contributing.
    Anyway, just a note, since I love your other recipes.

    • Hey, Justin! Thanks for your feedback. You guys convinced me that there is a problem. I’m going to re-test this recipe again and see if I can recreate the issue. Unfortunately, I can’t find my hand-written recipe notes from testing, so I can’t double check for error. Anyway, I’ll report back as soon as I retest the recipe. Btw, I’m happy to hear you’re loving my lemon macarons though!
      And as for powdered sugar, I usually weigh my ingredients myself, so it’s possible I put a bit more powdered sugar in 1 cup, but it’s what goes into my batter. And again thank you for your comment! 🙂

  9. This was my fourth time making macarons, and I can honestly say I’ve never had this much trouble making them. I followed the recipe exactly, and the batter was VERY thick. I spent at least a good 15 minutes trying to fold the ingredients together, yet was ultimately left with a batter that refused thin out. Let’s just say my end result was definitely leaning more towards weird, chewy brownies than macarons. What happened? As I said, I’ve made macarons multiple times before with success, but this batter just would not cooperate with me.

    • Hi, Miss M! I’m sorry to hear your macarons didn’t turn out. That’s very odd issue you had there. I’ve made several batches of these chocolate macarons in my testing and never had that issue. Did you weigh your egg whites by chance? Also did you weigh your dry ingredients, or did you use a cup for measuring? My only guess is that somehow the proportions between dry and wet ingredients were off.

  10. Thank you for sharing your recipes and your “Do” and “Don’t” from all your experience with the Macarons..

    I tried yours today and it was a success.

  11. Hi there! I recently found your website and have made your pumpkin spice and pistachio macarons and my chocolate ones are in the oven now. They have all turned out beautifully and are super delicious. The only problem I’m having is for some reason I’m only getting about 20-24 shells per batch. I’m piping 1 1/2 in circles and of course following the recipe to a “T”. Is there a reason this could be happening? Also, do you think the recipe would do ok if I doubled it?
    Thank you for your time and for sharing such delicious recipes!!

    • Hi, Crystal! First, so glad you’re loving my macaron recipes! Aren’t those pistachio ones are the bomb? Hehe
      As for the size, it’s so weird. You’re basically getting half of what I get. When you pipe the batter into rounds, do they spread beyond 1.5-inches? You might want to pipe about 1-inch rounds and let them spread into 1.5-inch circles. Hope this helps. If you feel comfortable with the folding technique now, you probably can double the recipe. But I’d suggest to half the batter when you transfer into piping bags, as the squeezing it can make the batter runnier. Does that make sense? 🙂

  12. Hi I made these macarons last night, they look good but they are hallow in the inside is this right? Did i do something wrong?

    • Hi, Bianca! Thanks for trying out my recipe. There are a few reason why your macarons get hollow inside: 1. The macaron batter is overmixed. 2. The egg whites were beaten for too long. 3. The oven temperature was too high. I’m currently working on a comprehensive French Macaron 101 post, where I’ll be discussing all this scenarios in details. Stay tuned.

  13. Hi Shinee, so glad to find your site. Your recipes are awesome and easy to follow with your tips and instructions. Can you give me a tip on how to beat the 2 eggwhites successfully in a Kitchenaid mixer, I mean, I’m having a difficult time making it rise to the stiff stage with just that little amount. Thanks.

    • Ela, thank you and welcome! I’m glad you like my recipes. I beat 2 egg whites in my KitchenAid mixer all the time without any problem, so I don’t think it’s due to the amount of egg whites. To beat the egg whites, follow these rules:
      1. Make sure the egg whites are completely free of egg yolk.
      2. The mixing bowl and the whisk need to be squeaky clean and absolutely free of fat.
      3. Egg whites at room temperature whip much faster and easier.

      Also, start the mixer on low speed first, then gradually increase the speed as the volume of egg whites increases.

      I had discussed these in detail in this post.

      Hope this helps. 🙂

  14. Hi! I have made macarons a few times, the last time they turned out awful. I want to try your recipe but I don’t have cream of tartar and I can’t seem to find it anywhere. Will they turn out ok? Also, it seems my problem is when folding the dry ingredients, I think I overmix the batter. 

    • Hi, Andrea! You can omit cream of tartar, if you don’t have it. It helps to stabilize the egg whites, but it’s not essential. If you think that you’re over mixing the batter, start counting each fold. You need to be careful after about 50 folds. 🙂 Also, check out my video about my folding technique I shared on my lemon french macarons. I hope it’ll help you to know what the right consistency should look like. Good luck!

  15. I followed your recipe exactly, but my batter is CRAZY thick….not sure what went wrong?

    • Leslie, that’s totally normal. As you see on the step-by-step collage photo above, the rows 2 and 3 show how the batter gets from thick to thin as you continue to fold. The trick is to not under-mix and not to over mix.So if the batter is very thick, just keep folding, and it will thin out. Thanks for reaching out.

  16. Sounds amazing! I need to try macaroons sometime soon!

  17. Hi and thank you for sharing!! One question…almond four, do we grind almonds together or just simply use almond flour from a bag?? Can’t wait to try making them!!!! 

  18. These are the prettiest macarons that I’ve ever seen!!  I don’t think I have the nerve to try them, so I’ll just admire how gorgeous they are! 

  19. You have inspired me to give it a try!!! ❤️

  20. I have not made macarons in SO long, but now I;m dying to get into the kitchen

  21. would this recipe still work if i halved everything? also, if there are still some air bubbles after tapping the pan about 3 times is that ok?

    • I wouldn’t recommend halving the recipe, as macarons can be quite finicky and the ingredients has to be exactly as specified for the best result. If you still see air bubbles on the surface, you can tap a few more times, or simple pop it with a toothpick.

  22. I can’t wait to try this recipe!!
    I have a little question BC I am a little confused. Since we sift together almond flour and sugar, what is the sugar in step 2 that we add?
    Thank you 🙂

    • Hi, Lenny! I’m so excited for you! So we’re using 2 types of sugar here. 1 cup of powdered sugar that we mix with almond flour, and also 2 tablespoons of regular sugar that we add into the egg whites. Hope this helps. Let me know how they turn out.

  23. I love your recipe and would like to make it however I have made them in the past and used super fine sugar and not powdered sugar – do you mean confectionary sugar or super fine sugar?
    Can’t wait to try this flavor. Thanks!

    • Hi, Alana! I’m excited you’re going to try my recipe. I use confectioner’s (or powdered) sugar to mix with almond flour. Let me know how they turn out. 🙂

  24. Boom! Thank you from the UK for putting measurements in grams too.

  25. You can never go wrong with a classic chocolate macaron – these look SO delicious and I am loving the addition of salt!

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