My first experience with french macarons was only a few years ago. However, I must say that these little french delicacies made quite an impression on my taste buds. Since then I have tried many macarons and even more recipes. Below is the method that I have found to be the most reliable. Give them a try!
Macarons with Vanilla Ganache
86gr ground almonds
150gr powdered sugar
3 large egg whites (room temp)
65gr granulated sugar
1/2 of a vanilla bean(seeds)
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1. Use a food processor to grind almonds and powdered sugar together to create a fine powder. Sift twice. Set aside.
2. Beat egg whites with mixture on high speed until they are foamy. Gradually add the granulated sugar.
3. Add vanilla and stir lightly.
4. When the meringue is stiff, firm, and glossy it is done.
5. Add half of the sifted flour mixture. Stir it with a spatula. Be gentle..this gets tricky. You dont want to over/under mix.
6. Add the rest of the flour and mix it lightly. (use a circular motion)
7. Mix gently and occasionally scoop the batter from the bottom to bring it to the top. When the batter is firm and drips slowly as you scoop it the mixture is done.
8. Fill a pastry bag (or use a ziplock back with the corner cut open)
9. Pipe batter on to parchment paper (the batter should have a 1 inch diameter when it flattens out)
10. Bang the sheet firmly on the counter a few times. (this helps get that famous macaron foot)
11. Let the batter dry for about 15 minutes.
12. Bake in the center of the oven for 15 to 18 minutes @ 375F.
13. Remove from oven when they have a nice crisp dome. Let cool completely before removing them.
Next we need to create a filling.
How about a chocolate ganache?
82gr Cream
16gr light corn syrup
22gr Butter
118gr Milk Chocolate
1 vanilla bean(seeded)
Heat cream, corn syrup, and vanilla(throw the pod in there too, just strain it out before combining with the chocolate and butter), until its just about to simmer. You’ll see some steam and the early stages of the simmer at the edges. Remove from heat and pour of butter and chocolate. Using immersion blender to combine ingredients completely. Let cool.
When the ganache firms up a bit and your macaron shells have cooled you can pipe/spread the ganache on the bottom of the cookies and sandwich them together.
Let sit for awhile for the flavors to come together. It is best to let them set in the refrigerator for 24 hours.
