- Prep Time:1h 45m
- Cook Time:16m
- Total Time:2h 1m
- Serves: 7
- Yield: About 15 macarons
For the macaron
- 1 egg white (roughly 50gms/1.7oz) (*aged)
- 50 g /1.7oz almond flour
- 85 g /2.9oz confectioners sugar (icing sugar)
- 7 1/2 g /0.2oz cocoa powder
- 18 g /0.6oz superfine sugar
- 2 drops of lemon juice
For the chocolate ganache filling
- 60 g /2.1oz bittersweet chocolate, chopped.
- 1/4 c heavy whipping cream
- 3 g /0.1oz butter
- 2 tbsp. corn syrup (optional)
Making the macarons
- Line a baking pan with foil. Use a template and a blunt, pointy object to make 2 inch round impressions on the foil.
- Mix the almond flour, confectioners sugar and cocoa powder. Run it through a sieve, and blend any large almond particles in a food processor. Sieve, blend and repeat until you get a smooth flour mix. Set aside.
- In a large bowl, whip the egg whites and lemon juice at high speed till it becomes a soft white foam.
- Add sugar, one spoon at a time and continue to whip at a high speed until the batter forms stiff peaks. Do not over whip the eggs, because it will de-stabilize and go runny to the point of no return. This sugar+egg white mixture is called a meringue.
- Stir in the flour mix in three parts. Fold carefully until all the flour is mixed in with the meringue completely, and the batter must fall down in ribbons.
- Transfer the batter to a piping bag fitted with a large round nozzle and pipe the batter onto the baking sheet into the round template impression.
- Tap the sheet on the counter a couple of times till the macaroon tops flatten and become smooth.
- Set aside for 1 to 1.5 hours until the tops feel dry to the touch.
- Pre-heat oven to 325°F/160°C
- Bake at 325°F/160°C for 14-16 minutes, rotating the pan halfway through baking time.
- Cool completely on a wire rack. In the meantime, prepare the chocolate ganache.
Making the chocolate ganache
- Place the chocolate in a small, heatproof bowl.
- In a small pan, heat the cream and butter till the butter melts. Do not let it boil or bubble.
- Pour the warm cream over the chocolate. Let it sit for 5 minutes.
- Stir in the cream with the now molten chocolate, until completely mixed.
- Finally, stir in the corn syrup.
Assemble the macarons
- Try and pair up same-sized macaroons.
- Spread a teaspoon of ganache over the smooth side of a macaroon, and sandwich with its pair.