A few months back, I attempted to make French Macaroons for my friend Debby. No one told me that they were such a pain to deal with! They didn’t cook right, the ganache didn’t ever set…it was just a straight disaster.
For some reason, I was feeling adventurous and attempted these little suckers again. To my surprise, they turned out! Although macaroons are very tastey, they just are not really worth all of the effort in my opinion.
Just like many other cookie recipes, this one needs some type of sheet down when you’re cooking. If you don’t cook a lot, the easiest approach is parchment paper. If you do cook a good amount, and honestly if you dont cook a lot I wouldnt suggest making this for your first kitchen adventure. The best thing to use for these, and pretty much all other cookies, is the Silpat. Everything comes out evenly cooked and the bottoms look gorgeous.
These were cooked with the Silpat:
These were cooked with parchment paper:
Moral of the story: Buy a Silpat. Seriously.
Chocolate French Macaroons with Espresso Ganache
110 g blanched almonds
200 g minus 2 tbsps powdered sugar
2 tbsps cocoa powder
3 egg whites (about 100 g), room temperature
50 g sugar
Pulse the almonds in a food processor until finely ground. Add the powdered sugar and cocoa powder and pulse until well-blended. Whip the egg whites until foamy and gradually add the granulated sugar while whipping until a shiny meringue forms (but not too dry). Add the almond mixture to the meringue and quickly incorporate the mixture into the meringue while taking care not to overbeat. You want to achieve a batter that flows and “ribbons” for at least 5 seconds. Pour the batter into a piping bag fitted with a large plain piping tip (Ateco 809 or 807) and pipe small rounds onto a baking sheet lined with silpat (or parchment paper). The rounds should be about 1 1/2 inches in diameter and at least an inch apart.
Let the macarons sit out for an hour to develop a hard shell. Preheat oven to 300°F. Bake for 8-10 minutes, depending on size.
1 cup heavy cream
2 tbs unsalted butter
2 tbs granulated sugar
8 oz semisweet chocolate, chopped
1 tbsp instant espresso powder
Heat the heavy cream, 2 tablespoons butter, and 2 tablespoons sugar in a 2 1/2-quart saucepan over medium-high heat, stirring to dissolve the sugar. Bring the mixture to a boil. Place 8 ounces semisweet chocolate and 1 tablespoon instant espresso powder in a stainless steel bowl. Pour the boiling cream over the chocolate and espresso. Let sit for 10 minutes, then stir until smooth. Keep at room temperature until ready to use.
(Recipe from userealbutter.com)