Daniel’s coworker shared this recipe for chocolate macarons with us by Kristen
Hard from the Cacao bakery in GA and published
in Chocolate
Alchemy. It’s a great recipe. The only 2 things I did different was 1)
did not have the macaron rounds sit at room temperature for 30 min after piping,
and 2) baked at 8 min rotated and baked for 7 min.
Made about 48 cookies, so 24 macaron sandwiches.
Chocolate
Macarons with Ganache Filling (By Kristen Hard, from Chocolate
Alchemy)
Ingredients:
Macarons
·
2 cups confectioner’s sugar
·
2 cups almond flour
·
2 ½ tablespoons cocoa powder
·
5 egg whites, at room temperature
·
½ cup can sugar
Ganache
·
4 ounces 70% cocoa base chocolate (used 60%
bittersweet Ghirardelli chocolate)
·
½ cup heavy cream
Directions:
Make the macaroons:
1.
Line 2-3 baking sheets with parchment paper and
set aside. Fit a large pastry bag with a ½ inch plain tip and set aside.
2.
Sift together the confectioner’s sugar, almond
flour, and cocoa powder to aerate them and eliminate any lumps; set aside.
3.
Make a meringue by placing the egg whites in the
clean bowl of a stand mixer fitted with a whish attachment (used my hand mixer). Beat the egg whites on medium-high
speed. When they start getting foamy, gradually add the cane sugar. Beat until
the sugar is incorporated, the peaks are stiff and the whites are shiny.
4.
Using a spatula, gently fold the sifted dry
mixture in the egg whites until the drug ingredients are just combined (do not
overmix). The mixture should be smooth and viscous, not runny.
5.
Transfer the batter to the pastry bag. Pipe 1 ¼ inch
rounds about 1 inch apart onto the prepared baking sheets, about 24 per sheet.
Pick up the baking sheets and rap them against a countertop or table to help
create the macaroon base, or foot (this is really
important. So make sure to tap the pan several times on counter). Let
the rounds sit at room temperature for precisely 30 minutes to dry the tops and
ensure even cooking.
6.
Meanwhile, preheat the oven to 300 degrees F.
Bake the macarons for 8 minutes. Rotate the baking sheets between the racks and
cook for 8 minutes more (I baked for 7 min).
Using a spatula, check to see if one comes off the tray fairly cleanly. If not,
bake a minute or two more. Transfer the sheet to a wire rack to cook
completely. (may need to wait a few minutes for them to
cook before can remove)
Make the Ganache:
1.
Warm the cream in a medium saucepan over medium
heat until it just starts to boil. Remove the pan from the heat and stir the
warm cream into the bowl of chocolate gradually, without creating bubbles.
Continue to stir until the chocolate melts. Let sit for 1 minute. Cover the
bowl with plastic wrap and chill in the fridge until the ganache is thickened,
but still spreadable, about 30 minutes.
2.
To assemble the macarons, pair shells of similar
size. Remove the ganache from the fridge and let it come to room temperature.
Fill a piping bag with the ganache and pipe and cherry sized drop of ganache in
the center of each macaron half (did not do this. Just
spread with a knife). Top with another half until the ganache becomes
slightly visible around the edges. Store in airtight container in the fridge
for up to 5 days. (if hardens, then microwave ganache
for 10 seconds)
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