As I alluded to in my macaron ice cream sandwich post, after my first attempt at macarons, I was eager to try again. Of course, I needed to have aged egg whites first, so I had to wait a little.
I debated whether to stick to the same recipe or check out another one. Annie’s Eats had blogged about chocolate macarons as being her first successful attempt. This seemed like a sign. Of course, like Annie, I was slightly concerned. I had read an article by David Lebovitz that chocolate macarons are the hardest to master.
However, Annie’s recipe seemed simple enough and she had success with it. So I gave it a shot. Learning from my mistakes on my first attempt, this time the process of making macarons went pretty smoothly. And rather than having some misshapen shells, almost all my macarons puffed up completely and had perfectly round circles. Horray!
The wait time between piping and putting these in the oven is a lot longer than my previous matcha macaron recipe. However, I think this may have helped the shells to developer a nice, firm exterior prior to being baked.
While I’m definitely no master yet at making these, I did feel like this bunch was a lot easier to make than my first one. I can’t wait to try lots of other flavors now that I know how to make these.
I talked about my main tips on my last post, but here they are again:
1. Make sure you use a scale to measure out your ingredients. This is
something I kept reading about over and over again. You want precise
2. Age your egg whites. I aged mine for 48 hours at room temperature.
When I first read about having to age egg whites, I was a bit taken
aback about this, but I was reassured by reading this on other blogs.
3. Here is a great video showing you the different steps: http://www.youtube.com/watch?v=yDo0SgDKLVw&feature=player_embedded
For the macarons:
110 gm blanched almond flour (I used JK Gourmet Almond Flour)
200 gm minus 2 tbsp. confectioners’ sugar
2 tbsp. cocoa powder (Dutch-process preferred)
100 gm egg whites (from about 3 eggs), aged at room temperature for 24-48 hours
50 gm granulated sugar
For the espresso ganache:
½ cup heavy cream
1 tbsp. unsalted butter
1 tbsp. granulated sugar
4 tbsp. bittersweet chocolate, finely chopped
1½ tsp. espresso powder
1. Add the confectioners’ sugar, almond flour and cocoa powder to the bowl and process
until blended. In the bowl of a stand mixer fitted with the whisk
attachment, whip the egg whites on medium-high speed until foamy.
Gradually add the granulated sugar and continue beating until a smooth,
shiny meringue with stiff peaks forms. Add the ground almond mixture
to the bowl with the meringue and quickly but gently fold together using
a wide rubber spatula until no streaks remain. You want to achieve a
thick batter that ribbons or flows from the spatula when lifted.
two baking sheets with silicone baking mats or parchment paper. Transfer the batter to a
piping bag fitted with a plain wide round tip. Pipe into small rounds
on the prepared baking sheets (each round should be about 1-1½ inches in
diameter), spaced about 2 inches apart. Let sit at room temperature for
about an hour to develop a hard shell.
3. Preheat the oven to
300?F. Bake for 8-10 minutes, depending on size. Transfer the pans to a
wire cooling rack and let cool completely before moving the cookies.
the cookies are cooling, make the ganache. Combine the cream, butter
and sugar in a small saucepan over medium-high heat. Place the chopped
chocolate in a small heatproof bowl. Bring the cream mixture to a
simmer, remove from the heat and pour over the chocolate. Let stand 2
minutes, then whisk gently in small circular motions until the ganache
forms. Blend in the espresso powder. Let the mixture cool until it is
thick enough to pipe.
5. Once the cookies are totally cooled, match them up by
size. Pipe a layer of ganache onto the flat side of one cookie of each
pair. Sandwich together with the remaining cookie, pushing the filling
to the edges. Store in an airtight container.