Macarons
Instructions
Push almond flour through a tamis or sieve, and sift icing sugar. Mix the almonds and icing sugar in a bowl and set aside. If the mixture is not dry, spread on a baking sheet, and heat in oven at the lowest setting until dry.
In a large clean, dry bowl whip egg whites with salt on medium speed until foamy. Increase the speed to high and gradually add granulated sugar. Continue to whip to stiff peaksthe whites should be firm and shiny.
Fit a piping bag with a 3/8-inch (1 cm) round tip. Pipe the batter onto the baking sheets, in the previously drawn circles. Tap the underside of the baking sheet to remove air bubbles. Let dry at room temperature for 1 or 2 hours to allow skins to form.
Bake, in a 160C/325F oven for 10 to 11 minutes. Use a wooden spoon to keep the oven door slightly ajar, and rotate the baking sheet after 5 minutes for even baking.
Remove macarons from oven and transfer parchment to a cooling rack. When cool, slide a metal offset spatula or pairing knife underneath the macaron to remove from parchment.
Pair macarons of similar size, and pipe about 1/2 tsp of the filling onto one of the macarons. Sandwich macarons, and refrigerate to allow flavors to blend together. Bring back to room temperature before serving.
Bittersweet Chocolate Cream Ganache
Adapted from Chocolate Desserts by Pierre Herme by Dorie Greenspan.
- makes about 2 cups (550 grams) -
While the cream is at the boil, remove the pan from the heat and, working with the rubber spatula, gently stir the cream into the chocolate. Start stirring in the center of the mixture and work your way out in widening concentric circles. Continue to stirwithout creating bubblesuntil the chocolate is completely melted and the mixture is smooth. Leave the bowl on the counter for a minute or two to cool the mixture down a little before adding the butter.
