- 90g powdered sugar
- 75g almond flour
- 60g egg whites, room temperature
- 60g sugar
- Paste food color
- Process the powdered sugar and almond flour in a food processor about 8 seconds. Sift into a bowl and set aside.
- Whip whites on medium high speed (number 8 stand mixer) until frothy. With the mixer running, slowly pour in sugar, scraping bowl once. Mix on medium high speed to firm peaks. Whip in food color.
- Fold meringue gently into flour mixture.
- Press batter carefully against bowl to slightly delate batter until it softens and forms a thick ribbon of batter. DON’T OVERFOLD.
- Pipe 1.25-inch circles #804 or #12 decorating tip onto a SILPAT-lined pan. TAP PAN LIGHTLY.
- Rest 20-40 minutes OR until the macarons are dry to the touch and have a slight crust.
- Bake: 300ºF in middle oven rack for 13-17 minutes.
- When cool, sandwich with Ganache.
Yield: 30 macarons (15 sandwiches)
- Books have been written and websites devoted to this little cookie. It turns out to be one of the fussiest of sweets to make correctly. I’m sharing my take on how I do things that should set you up for success.
- Start with good ingredients. After trying many almond flours, I have the best results with Bob’s Red Mill Super Fine Almond Flour. I don’t age my egg whites as they are already aged sitting in the store. Either paste or powdered food colors work well.
- I use a silpat, never parchment paper because I have had uneven cookies with the paper. You can get a silpat, Kitzini brand, that has circles drawn on it to use as a guide.
- This stage depends on the humidity level in your kitchen. If it’s humid, place the trays in front of a personal size desk fan until they feel dry with a slight crust.
- I strongly advise using an oven thermometer to make sure you know the temperature in your oven. Too hot and the cookies will burn. Better to have it a little on the cool side. The cookies are done when they are firm without any browning. Leave on pans until cold. These can be frozen at this stage. If filled, then can also be frozen or refrigerated a week.
- 225g dark chocolate, 53-65%
- 170g heavy whipping cream
- Chop chocolate if not using chips. Set aside in a bowl.
- Bring cream to a full boil. Pour over chocolate. Stir to melt.
- Cool to room temperature and use before it completely sets.
- Can be frozen for up to a month.