Tips for making macarons -
IMPORTANT -
Sift the dry ingredients well.
Egg whites should be at room temperature.
If adding color, add to egg whites.
Do not over mix when folding dry mixture into egg whites.
Have the cookie sheets ready with parchment or silpat.
Pipe one inch mounds and tap pan several times to release air.
Let them sit for 20 - 30 minutes to make a skin before placing in the oven.
Macarons:
1 cup powdered sugar
3/4 cup almond meal
3 egg whites at room temperature
4 tbsp granulated sugar or 3 tbsp granulated sugar and 1 tbsp meringue powder
Filling: (Nutella Chocolate Ginache)
1 cup heavy cream
1/2 cup Nutella
1/2 cup semi-sweet or dark chocolate chips
Microwave heavy cream until very hot, put in large bowl and add the chocolate chips and Nutella. Mix lightly and then let it sit. After a few minutes stir all to combine. It will look very thin, refrigerate the mixture and it will become thick. Use a piping bag when using this ganache for macarons.
Dark Chocolate Macarons:
1/3 cup almond meal
7/8 cup powdered sugar
1/4 cup cocoa powder
1/3 cup granulated sugar
3 egg whites
Filling:
4 ounces dark chocolate
splash of half and half
pinch of salt
Sift together the almond meal, powdered sugar and cocoa powder in a bowl. In a mixing bowl, beat the egg whites until foamy, gradually add the granulated sugar and keep beating until fairly stiff peaks form. Gently fold in half of the dry mix and once combined, add the remaining dry ingredients and continue to fold. Place mixture in a piping bag and pipe onto baking sheet. Give the pan a couple of good taps. Preheat oven to 325 and bake for 15 minutes and then cool completely. Slowly melt the dark chocolate with a splash of half and half and a pinch of salt. Place filling between two cookies.
