|Chocolate Ganache Macarons|
I’ve been busy baking macarons again. This time I’ve made chocolate ganache macarons, adapted from Laduree’s recipe. They are GOOD. These would be perfect to make for Valentine’s Day. They will go fast!
|chocolate ganache macarons|
- silicone spatula (I use this one)
- parchment paper or silat (I like this silpat made in France)
- electric mixer (your hand will get tired whipping the meringue, I use a Kitchenaid, I actually use this super professional one in cherry red, but the entry level model is a nice start too! )
- a food scale (yes, you need this. I use this one)
- Food coloring (the gels or dry powder works best, not the liquid store stuff)
- A macaron template (either make one or get one here or here. It makes piping easier)
- food processor (for the cream filling, I use this one)
Chocolate Macaron Shell: PRINTABLE RECIPE HERE
260g almond flour
250g powdered sugar
15g cocoa powder
210g granulated sugar
210g egg whites
1. Mix almond meal, cocoa powder, and the powdered sugar in a food processor. Be careful not to grind too long, otherwise it will form a paste.
2. Sift the almonds, cocoa powder, and powdered sugar. Set aside.
3. Weigh out granulated sugar.
4. Weigh the egg whites. Beat them slowly on a low speed until foamy. SLOWLY add the granulated sugar to the egg whites as you beat. Once all mixed, increase speed to medium and beat until a firm meringue forms. You want a firm meringue with glossy peaks but not stiff peaks. They should defy gravity and remain in the bowl if you turn it upside down. If you tilt your bowl to the side and they are sliding out, keep beating.
5. Add the food coloring gel and mix. To make mine a richer brown color, I used “chocolate brown” food coloring.
6. Then fold in 1/3rd of the almond/sugar mixture into the meringue with a silicone spatula. Once combined, add another third of the almond mixture. Add last bit. This batter requires more deflation during this step since it creates such a poofy meringue.
7. Add the batter to a piping bag. Pipe in rows using your template onto parchment paper.
8. Pick up the pan and beat until the counter. The cookies need to rest on the counter between 30-60 minutes. They are ready to go in the oven when they are dry to touch (the shell shouldn’t stick to your finger)
9. Set the oven to 300F.
10. Bake the cookies for 13-15 minutes one sheet at a time. They are done when they look kind of matte and seem firm when you lightly tap on them. You can always rescue a slightly overcooked one with the maturation process that comes later, but you cannot rescue an undercooked one!!
11. Remove from paper once completely cool. If they stick they stick to the paper, they aren’t cool yet. Or you undercooked them.
290g chocolate (minimum 70% cacao solid)
1 cup + 2 tbsp heavy cream
1. Finely chop the chocolate and place in a large bowl.
2. In a saucepan, bring the cream to a boil. Pour the hot cream in 3 parts over the chopped chocolate, mixing with a wooden spoon between each addition.
3. Cut the butter in small pieces and stir into the ganache until spoon.
4. Transfer to a baking dish and cover with plastic wrap. Allow the ganache to cool at room temperature and then refrigerate for 1 hour until it is thick and creamy.
5. After the cookies and ganache are cooled, fill the cookies with ganache.
6. Store in the refrigerator for 24 hours before enjoying.
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