FRENCH CHOCOLATE MACARONS WITH CHOCOLATE GANACHE RECIPE
INGREDIENTS
For the macarons
·
2
cups powdered sugar
·
1
cup almond flour or almond meal
·
3
tablespoons natural unsweetened cocoa powder
·
1/4
teaspoon fine salt
·
3
large egg whites, at room temperature
·
Pinch
cream of tartar
·
3
tablespoons granulated sugar
For the ganache filling
·
4
ounces bittersweet chocolate, finely chopped
·
1/2
cup heavy cream
· 2
tablespoons unsalted butter (1/4 stick), at room temperature and cut into cubes
INSTRUCTIONS
For the macarons
1.
Line
two baking sheets with parchment paper; set aside. Fit a large pastry bag with
a 1/2-inch plain tip; set aside.
2.
Place
the powdered sugar, almond flour, cocoa powder, and salt in a food processor
fitted with a blade attachment and pulse several times to aerate. Process until
fine and combined, about 30 seconds. Sift through a flour sifter into a large
bowl; set aside.
3. Make
a meringue by placing the egg whites in the clean bowl of a stand mixer fitted
with a whisk attachment. Beat on medium speed until opaque and foamy, about 30
seconds. Add the cream of tartar, increase the speed to medium high, and beat
until the egg whites are white in color and hold the line of the whisk, about 1
minute. Continue to beat, slowly adding the granulated sugar, until the sugar
is combined, the peaks are stiff, and the whites are shiny, about 1 minute
more. (Do not overwhip.) Transfer the meringue to a large bowl.
4.
Using
a rubber spatula, gently fold the dry mixture into the egg whites in four
batches until the dry ingredients are just combined. (The meringue will
deflate.) With the final addition, stop folding when there are no traces of egg
whites, the mixture runs like slow-moving lava, and it looks like cake batter.
(Do not overmix.)
5. Transfer
the batter to the pastry bag. Pipe out 1-1/4-inch rounds about 1 inch apart
onto the baking sheets, about 25 per sheet. Pick up the baking sheets and bang
them against the work surface to help create the macaron base, or foot. Let the
rounds sit at room temperature for 30 minutes to dry the tops and ensure even
cooking.
6. Heat
the oven to 350°F and arrange a rack in the middle. Bake the macarons one sheet
at a time for 7 minutes. Rotate the sheet and cook for 7 minutes more. Transfer
the sheet to a rack to cool completely.
For the ganache filling
1.
Place
the chopped chocolate in a large bowl.
2.
Warm
the cream in a small saucepan over medium heat until it just starts to boil.
Stir it into the chocolate without creating bubbles. Let sit for 1 minute. Add
the butter and stir until smooth. Chill in the refrigerator until thickened but
still spreadable, about 30 minutes.
To assemble
1.
Pair
macarons of similar size. Remove the ganache from the refrigerator. If you
choose to pipe the ganache, transfer it to a resealable plastic bag and snip
about a 1/2 inch off a bottom corner. Squeeze or scoop the ganache to about the
size of a cherry (about 1 teaspoon) onto the center of a macaron half. Top with
another half and press gently so that it looks like a mini hamburger. The
filling should not ooze out the edges. Refrigerate, covered, at least 24 hours
before serving.
Recipe from chowhound.com
Delicious Food Recipes
Post a Comment