Chocolate Macarons

Macarons (not to be confused with macaroons and pronounced like "macaroni" but without the '-i'), are cookie-like French confections made by sandwiching cream, ganache or almond paste between two wafers made from egg whites, almond powder and confectioner’s and granulated sugars.

A few friends of mine have been craving and gushing over these little goodies which I've never actually tried myself but made me think that maybe I should try learning how to make these for their sakes.

Here's a really good recipe I found online from David Lebovitz - Chocolate macarons filled with chocolate ganache. I've read suggestions that aging the egg whites called for the recipe makes a difference. I'm not too familiar with the science but thought that it won't hurt since I still have to look for Almond Flour and Dutch-Processed Cocoa Powder. So, I left it sitting on our counter uncovered for overnight. My husband found the almond flour and cocoa powder at Raley's in the special foods aisle.


TOOLS I USED

Macaron Tutorial

• Baking Sheets
• Parchment Paper
• Ruler
• Pencil
• Pastry Bag
• Tip #12
• Small pitcher or large glass
• Food processor or Magic Bullet
• Sifter
• Stand Mixer
• Rubber Spatula

CHOCOLATE MACARONS

Servings: about 15

Ingredients:

• 1 cup powdered sugar
• 1/2 cup almond flour
• 3 tablespoons unsweetened Dutch-processed cocoa powder
• 2 large egg whites, at room temperature (I aged mine overnight)
• 5 tablespoons granulated sugar

Directions:

Preheat oven to 350º F (180º C).

Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready. (I drew a grid of 1-inch squares on my parchment paper and used tip #12 on a featherweight pastry bag standing over a small pitcher)

Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn't quite fine enough. (I used my Magic Bullet then sifted the mix as well.)

In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes. (It actually took longer than 2 minutes for me. The whipped mixture should stick to your beater and look like shaving cream)

Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you're alone).

Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.(This is why I had that grid. It's hard to see in the photo because I inverted the parchment paper. I didn't want my pencil marks to touch the food.)

Rap the baking sheet a few times firmly on the counter top to flatten the macarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.

Chocolate Ganache Filling

• 1/2 cup heavy cream
• 2 teaspoons light corn syrup
• 4 ounces bittersweet or semisweet chocolate, finely chopped
• 1 tablespoon butter, cut into small pieces

Heat the cream in a small saucepan with the corn syrup. When the cream just begins to boil at the edges, remove from heat and add the chopped chocolate. Let sit one minute, then stir until smooth. Stir in the pieces of butter. Let cool completely before using.

Assembly:

Spread a bit of batter on the inside of the macarons then sandwich them together.

Let them stand at least one day before serving, to meld the flavors.

Store in an airtight container for up to 5 days, or freeze. If you freeze them, defrost them in the unopened container, to avoid condensation which will make the macarons soggy.