My second attempt and first successful attempt at french macarons! I’m literally obsessed with macarons, so I promise you’ll be seeing more of these little bites of deliciousness — and don’t worry they can only get better from here!
-2 1/2 tbsp sugar
-1 cup powdered sugar
-3/4 cup almond flour
-2 large egg whites, room temperature
-12 ounces bittersweet chocolate
-1 cup heavy cream
Sift confectioners’ sugar and almond flour until combined in a large bowl. In a separate bowl, whisk whites with a mixer on low speed until foamy (speed 3 on kitchenaid mixer for about 3 minutes). Add sugar while Increasing speed to medium and whisk until soft peaks form (speed 7 on kitchenaid mixer for about 3 minutes). Add any food coloring or spices (such as vanilla beans) and continue to mix on medium/high for about 3 minutes until stiff peaks form. Add the egg whites into the flour and powdered sugar mixture and fold until mixture is incorporated. Make sure not to over or under mix. The mixture should be thick enough to hold form but also should be well mixed.
Transfer batter to a pastry bag and pipe 3/4-inch rounds, 1 inch apart on parchment-lined baking sheets. Once piped, tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15-20 minutes. When you touch the cookies, they shouldn’t stick to your finger.
Preheat oven to 300 degrees F.
Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 15 minutes. Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack to cool.
Once cooled, sandwich 2 same-size macarons with 1 tsp of piped chocolate ganache.
Directions for chocolate ganache:
Place bittersweet chocolate chunks in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow the ganache to completely cool and set up. (Keep in refrigerator to thicken). When you are able to spoon the ganache and it can hold its texture, it is ready for piping.
Photographed by : Garret Torres Photography https://gtphotonj.squarespace.com/blog/