I finally took the plunge and made Macarons. All I can say is WOW! These precious little cookies were so good, and just melt in your mouth. I must admit I was extremely nervous about making these cookies. I read so many other people’s blogs about how tricky they were to make, and I think that scared me just a bit. Being a perfectionist, I don’t usually like to have a failures in the kitchen. But I decided to go ahead and make them, and if they didn’t have feet; oh well.
Once they were finally ready to go into the oven I watched them bake in the oven, and I was so ecstatic when they had feet- on my first try! Although not perfect looking, I was so happy! This will not be my last time making these cookies!
Note: All of the measurements for these cookies are by weight. A kitchen scale is essential in making the macarons.
Chocolate Macarons with Chocolate Ganache Filling
For the Macarons:
110 gm blanched almonds, ground
200 gm less 2 Tbsp. confectioners sugar
2 Tbsp cocoa powder (preferably dutch process)
100 gm egg whites, aged at room temperature for 12-24 hours *see notes
50 gm granulated sugar
For the ganache filling:
4oz semi-sweet chocolate, finely chopped
1/2 cup heavy cream
1 1/2 tsp. espresso powder (optional)
Using a food processor, pulse the almonds until they are finely ground. Alternatively, you can use ground almonds. Add in the confectioners sugar and cocoa powder and process until fully blended. Set aside.
Using a stand mixer fitted with whisk attachment, whip the egg whites on medium-high speed until foamy.
Gradually add in the granulated sugar, and continue beating until the meringue is stiff, shiny, and stiff peaks form.
Add the almond mixture to the meringue mixture, and mix swiftly but gently until no streaks remain. The whole process should take no more than 50 strokes.
Line a baking sheet with a Silpat or parchment.
Fill a pastry bag fitted with a large plain tip (#807) with the batter. Pipe small rounds (about 1 1/2 inches in diameter) onto the baking sheets. Once you have piped out all of the batter, tap the cookie sheet on the counter to release any air bubbles. Let the maracons rest at room temperature for about an hour to allow them to harden their shells.
Preheat the oven to 300 degrees F. Bake for about 8 to 10 minutes depending on size. Let the cookies cool completely before removing cookies from the cookie sheet.
To make the ganache:
Chop the chocolate and place in a small heatproof bowl along with the espresso powder. In a small saucepan over medium high, heat the heavy cream and let it come to a simmer. Remove and pour over the chopped chocolate. Let stand for 5 minutes. Gently whisk until the ganache forms. Set aside to cool until it is thick enough to pipe.
Once the cookies are completely cooled, match them up according to size. Pipe or spoon a layer of ganache onto the flat side of one of the cookies. Sandwich together with the remaining cookie. Repeat with remaining cookies.
*I didn’t age the egg whites on the counter but instead followed a few other peoples suggestions and warmed them in the microwave for a about 10- 15 seconds instead and this seemed to work out well.
Source: Annies Eats