French Macarons with Chocolate Ganache.
You can cook French Macarons with Chocolate Ganache using 14 ingredients and 9 steps. Here is how you cook that.
Ingredients of French Macarons with Chocolate Ganache
- You need of Macaron shells.
- Prepare 114 g of powdered sugar.
- Prepare 50 g of almond flour.
- Prepare 1 pinch of salt.
- You need 4 g of cocoa powder.
- Prepare 57 g of egg whites aged overnight in the fridge and brought to room temperature.
- You need 1/8 tsp of cream of tartar.
- It’s 28 g of granulated sugar.
- It’s 1/2 tsp of vanilla extract.
- It’s of Chocolate Ganache.
- It’s 2 oz of heavy cream.
- You need 2.5 oz of semisweet chocolate.
- You need 1/2 tsp of vanilla.
- It’s 1/8 tsp of salt.
French Macarons with Chocolate Ganache step by step
- Line 2 baking sheets with the macaron template and parchment paper..
- Sift together powdered sugar, salt, and almond flour, twice if not blended. Divide into 2 separated bowls. Sift cocoa powder in one of the bowls. Now you have Classic and Chocolate macaron dry mixtures. Pulse 2 mixtures separately in a food processor 8-10 times to make the almond flour even finer and to blend the ingredients together..
- Whip the egg whites on low to frothy consistency and slowly add the sugar in thirds. Once the egg whites turn white and you can see some lines forming in the surface from the whisk, add cream of tartar, whipping on medium until soft glossy peaks form. Add vanilla extract to the meringue during the soft peak stage. Then continue whipping on medium-high until you get stiff peaks that start gathering and bunching on the inside of the whisk..
- Divide the meringue into 2 portions, for 2 types of shells. For each portion: add 1/3 of the almond mixture to the meringue. Fold your spatula under the batter and around the edges and then cut through the center until almond flour is mixed in. Continue with the rest of the almond flour and folding until well combined..
- Gently press the spatula on top of the batter while you turn the bowl to take out some fo the air from the meringue. Continue folding around the outside edge until the batter forms a ribbon and moves like lava. Your meringue is ready when it forms a ribbon off the spatula. Do not over mix..
- Pipe small rounds about 1" (2.5 cm) in diameter. Bang the baking sheet onto the table 5-6 times to release bubbles. Use a toothpick to remove big pockets of air trapped under the surface. Use a very small amount of water on your fingertip to smooth any rough spots. Allow to dry, uncovered until they are no longer tacky when lightly touched, about 30 minutes – 2 hours. Preheat oven to 320ºF (160ºC) in the meantime..
- Bake for about 6-7 minutes or until lightly darker around the edge. If not darker, bake for an additional 1 minute. Cooked cookies should pull away from the parchment paper without sticking. If they do stick, they were not baked enough. Let cool fully before removing from the parchment and filling with ganache. Cookies can be stored in the refrigerator for up to 5 days. Shells can be frozen for 6 months in an airtight container..
- Quick chocolate ganache: Place all the ingredients into a heatproof bowl and microwave for one minute. Let sit for 5 minutes then whisk until smooth. Heat for another 15 seconds if not fully melted. Place into the fridge for 20 minutes then whisk until smooth..
- Use a piping bag with small opening to pipe chocolate ganache onto macaron shells, leaving some space for it to spread out when two shells are pressed together. Et voila, you're done. Note: Macarons usually taste better the next day..
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