

March 20 was national macaron day.. And I made these.
And here I am on March 28 posting about it. Just a little behind. I was caught up in doing nitty gritty spring cleaning/rearranging all week, and I'm happy to say that I only have 3 closets, 1 dresser and the pantry left to organize.


P.S. i saw she&him last night and it was ahhhhmazing. But more on that next time..
French Macarons with chocolate ganache
100g egg whites, aged (in a covered container on the counter for 24 hours, or microwave for 10-20 seconds before using)
50g granulated sugar
200g powdered sugar
110g almond meal
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add granulated sugar until you obtain a glossy meringue.
Combine the almonds and powdered sugar in a food processor and give them a quick pulse. It will break the powdered sugar lumps and combine your almonds with it evenly.
Add them to the meringue, and start to give quick strokes at first to break the mass and then slow down. The whole process should not take more than 50 strokes.
Test a small amount on a plate: if the tops flatten on its own, you are good to go. If there is a small beak, give the batter a couple more folds.
Fill a pastry bag fitted with a plain tip with the batter and pipe small rounds (1.5 inchs in diameter) onto parchment paper or silpat baking sheets.
Preheat the oven to 300 degrees F. Let the macarons sit out for an hour to harden their shells a bit and bake for 10-12 minutes, depending on their size. Let them cool completely before filling.
Pipe or spoon your filling of choice on one shell and sandwich with another.

To make the filling:
Melt dark chocolate in microwave safe bowl. Once melted, add cream until desired taste and consistency.
*I'm working on getting my layout to work with bigger pictures in the post. But for now if you would like to see them enlarged, you have to click on them.
Your macarons look perfect!
ReplyDeleteGreat looking shots! Nice simple and clean! I wonder what Ice Cream would go best with these? :)
ReplyDeleteI didn't know that macarons had their own day! I've never made these before or tasted one, but I want to! These look great!
ReplyDeleteThis may be a silly question, but how do you do the conversions for the amounts measured to make these? Thank you for your help! :)
ReplyDeleteI just tried these and they came out great!! A few cracked when I was getting them off the parchment paper but most came out pretty good. Definitely not bad for a first try!
ReplyDeleteI want have to know more and more, on your blog just interesting and useful information.
ReplyDeleteI know this is a really old post, but I just thought I would let you know that if you add the powdered sugar (or at least a few tablespoons) to the almonds before you grind them, they won't get all oily. Much easier!
ReplyDelete