Description
Delicate homemade macarons with rich chocolate ganache. Challenging, rewarding baking!
Ingredients
Scale
- 125g almond flour, finely ground
- 125g powdered sugar
- 50g egg whites, aged (see instructions)
- 50g granulated sugar
- Pinch of salt
- Gel food coloring (optional)
- 50g egg whites, aged (see instructions)
- 125g granulated sugar
- 38ml water
- Pinch of cream of tartar
- 100g dark chocolate, finely chopped
- 100ml heavy cream
- 1 tablespoon unsalted butter, softened
Instructions
- Preparing the Almond Flour and Powdered Sugar Mixture: Sift together the almond flour and powdered sugar at least twice (ideally three times). Weigh the sifted mixture using a kitchen scale. Whisk together in a bowl and set aside.
- Aging the Egg Whites: Separate egg whites 1-2 days in advance. Store in an airtight container in the refrigerator. Bring to room temperature for about an hour before using.
- Making the Italian Meringue:
- In a saucepan, combine 125g granulated sugar and 38ml water. Attach a candy thermometer.
- In a stand mixer, whip 50g aged egg whites with a pinch of cream of tartar on medium speed until soft peaks form.
- Heat the sugar syrup over medium heat (without stirring) until it reaches 240°F (115°C).
- With the mixer on low, slowly pour the hot sugar syrup down the side of the bowl, avoiding the whisk.
- Increase speed to medium-high and whip until stiff, glossy, and cool (5-10 minutes).
- Macaronage (Combining Meringue and Dry Ingredients): Add the Italian meringue to the almond flour and powdered sugar mixture. Gently fold with a rubber spatula until the batter flows like lava and you can draw a figure eight without it breaking. Add gel food coloring (optional) and gently fold in.
- Piping the Macarons: Fit a piping bag with a round tip (1cm diameter). Fill with batter. Line a baking sheet with parchment paper or a silicone mat. Pipe even circles (3-4cm diameter) onto the sheet, leaving 2cm between each. Tap the baking sheet firmly against the counter several times.
- Resting the Macarons (Croûtage): Let the piped macarons rest at room temperature for 30-60 minutes, or until a skin forms on the surface.
- Baking the Macarons: Preheat oven to 300°F (150°C). Bake for 12-15 minutes, or until feet have developed and they are firm to the touch. Rotate the baking sheet halfway through. Cool completely on the baking sheet.
- Making the Chocolate Ganache Filling: Heat heavy cream in a saucepan until it just begins to simmer. Pour over chopped dark chocolate in a heatproof bowl. Let sit for 1-2 minutes. Stir until smooth and glossy. Stir in softened butter. Cover with plastic wrap (touching the surface) and chill for at least 30 minutes, or until firm enough to pipe.
- Assembling the Macarons: Match shells by size and shape. Transfer chilled ganache to a piping bag with a round tip. Pipe ganache onto the flat side of one shell. Sandwich with another shell.
- Maturing the Macarons: Place assembled macarons in an airtight container and store in the refrigerator for at least 24 hours.
- Serving: Bring to room temperature for 30 minutes before serving.
- Storing: Store in an airtight container in the refrigerator for up to 3 days.
Notes
- Aging the egg whites helps to reduce the moisture content, resulting in a more stable meringue.
- Sifting the almond flour and powdered sugar is crucial for smooth macaron shells.
- The macaronage technique is key to achieving the correct batter consistency.
- Resting the macarons allows a skin to form, which is essential for developing feet during baking.
- Use an oven thermometer to ensure accurate oven temperature.
- Maturing the macarons in the refrigerator allows the flavors to meld together and the shells to soften slightly.
- Prep Time: 60 minutes
- Cook Time: 15 minutes