One of the most difficult challenge I came across in my kitchen was making the perfect Parisian macarons. I became obsessed with those exclusive little domes of almond meringue since I first seen them in Paris. I tried to make perfect ones many times, I failed many times, until I found this recipe. I have to say, baking macarons in not an easy task, but if you follow the steps you are going to get perfectly shaped, beautiful meringue treats. I decided to make my favorite, chocolate ones , filled with vanilla ganache. Believe me, the final effect is worth even few attempts!
- I would suggest using 1-2 days old egg whites . This helps reduce moisture content, so that your macarons end up having more ‘elastic’ texture.
- 200 g almond flour, sifted,
- 200 g confectioners sugar, sifted,
- 2 tbs unsweetened cocoa powder,
- 76 g egg whites,
- 200 g granulated sugar,
- 50 g water,
- 75 g egg whites (room temp),
- pinch of cream of tartar
White Chocolate Ganache:
- 2 cup white chocolate chips,
- 10 tbs heavy cream,
- 2 tsp pure vanilla
1. In a large bowl combine the almond flour, confectioners sugar and cocoa powder. Add the 75 gms of egg whites, and stir to combine. Set aside.
2. In a bowl of a stand mixer fitted with the whisk attachment combine 75 gms of egg whites and the cream of tartar.
3. Whip them on medium-high speed.
4. In the meantime, combine water and 200 g of granulated sugar in a small saucepan on high heat; bring to 240°C. (It should reach 240 degrees at the same time your whites reach stiff peaks ).
3. Once the syrup is ready , take it off the heat and start pouring into whites. Do it slowly, with the mixer running on slow. Don’t let the syrup hit the whisk (to prevent hard syrup forming) .
4. Once all the syrup is in, whip the whites until very glossy and stiff.
5. Place the whipped meringue on top of the almond mixture and start to fold the gently until all of the meringue is incorporated. Don’t deflate the mixture.
6. Fill a piping bag and pipe the cookies on parchment lined sheet trays. leaving at least an inch space between cookies.
7. Let the cookies sit out from 30-60 minutes or until when you touch the top of the cookies they are dry and no longer tacky to the touch.
8. Preheat the oven to 325°F.
8. Bake the cookies for about 15-18 minutes until the cookies are no longer wet on the bottom and appear dry. Let them cool on the tray. Sandwich with the filling.
Bring the heavy cream & vanilla to a boil in a small saucepan on the stovetop.
Once it reaches a boil, remove the saucepan from the heat & pour the hot cream mixture over the white chocolate chips in a bowl. Stir until smooth & melted.
Allow mixture to cool and thicken to a piping texture.