💕😋 French Macarons with Chocolate Ganache💕😋
Macaron Shells:
Ingredients:
100g almond flour (finely ground, blanched almonds)
100g powdered sugar
75g egg whites (about 2 large eggs, aged overnight at room temp)
75g granulated sugar
Optional: gel food coloring
Instructions:
Line two baking sheets with parchment paper or silicone baking mats.
Sift almond flour and powdered sugar together into a bowl. Discard any large .
Beat egg whites on medium speed until foamy.
Gradually add granulated sugar, increasing speed to high until stiff, glossy peaks form (about 5–6 minutes).
Add food coloring if desired, and beat until just combined.
Macaronage (Folding):
Add dry ingredients to meringue in 2 parts. Fold gently using a spatula until the batter flows like lava and ribbons dissolve in 10–15 seconds. Don’t overmix.
Pipe the Shells:
Transfer batter into a piping bag with a round tip.
Pipe 1.5-inch rounds onto the prepared trays. Tap trays firmly against the counter to remove air bubbles.
Let them rest for 30–60 minutes until a skin forms — the tops should not stick to your finger.
Bake:
Bake at 300°F (150°C) for 14–16 minutes. Feet (the ruffled bottoms) should form, and tops should be firm.
Cool completely before removing from parchment.
Chocolate Ganache Filling:
100g dark chocolate (60–70% cocoa), finely chopped
100g heavy cream
1 tsp unsalted butter (optional, for shine)
Instructions:
Heat the cream until it just starts to simmer.
Pour over chopped chocolate. Let sit for 2 minutes.
Stir gently until smooth. Add butter if using.
Chill slightly until thick but pipeable.
Assemble:
Pair up similar-sized shells.
Pipe a small amount of ganache onto one shell and gently sandwich with the other.
Decorate with chocolate chips or chocolate shavings.
Store in an airtight container in the fridge for 24–48 hours to mature the flavor (optional but recommended).
Bring to room temperature before serving.
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