This classic macaron shell base is simple, yet elegant. And the chocolate ganache gives it a rich flavor. This recipe can be challenging, but lots of practice and you will be baking these cookies like a professional pastry chef!
yield: 100 shells
prepare: 50 min.
cook: 14 min.
2 3/4 cup almond flour
(First part) 2 cups & 1 tbsp. confectioner’s sugar
6 1/2 egg whites
(Second part) 1 cup & 1 tbsp. confectioner’s sugar
10 1/4 oz. dark chocolate
1 cup & 1 tbsp. heavy cream
4 tbsp. butter, softened
For the macaron shells: Whisk the almond flour and confectioner’s sugar (first part) together in a medium-sized bowl until combined, then sift.
In a large bowl, beat the egg whites until foamy. Add in 1/3 of the confectioner’s sugar (second part) and beat until dissolved. Add in 1/2 of the sugar, and beat again until thoroughly combined. Add in the remaining confectioner’s sugar and beat until glossy peaks form in the mixture. Use a flexible spatula to fold the dry ingredient mixture into the egg whites and sugar. In a small bowl, whisk the 1/2 egg white and fold it into the completed batter to moisten and soften the mixture.
Spoon batter into a piping bag fitted with a 1/2 inch plain tip. I prefer using a silicone macaron mat that you can find online to pipe my rounds, but you can also use parchment paper. If you are using parchment paper, pipe 1 1/2 inch rounds on the paper and gently tap the baking sheet on the counter to spread the rounds. If you are using a silicone macaron mat, I would follow the instructions it gives you. However, both ways should sit out for 10 minutes to allow a crust to form before baking. Preheat oven to 300 degrees Fahrenheit. Bake the shells for 14 minutes.
Once the macarons are done baking, pour a little water between the baking sheet and parchment paper, allowing the macarons to come off the paper easier. If you use too much, the macaron shells will become soggy. Using a silicone macaron mat, simply pop them off the mat and place onto a plate, reading for filling.
For the filling: Coarsely chop the chocolate on a cutting board and place in a large bowl. In a small saucepan, bring the cream to boil. Pour the hot cream into the bowl of chocolate in three additions. Stir until combined. Add in pieces of the butter to the mixture, stirring all the while to melt the butter. Cover ganache with plastic wrap and chill in the fridge for an hour.
Spoon the ganache into a piping bag and fit with a 1/2 inch plain tip. Pipe a small heap of filling on one of the macaron shells and place another on top, making a delicate, little sandwich. Repeat this process until all macarons are used and filled with ganache.
Now you are ready to savor these scrumptious little cookies, but be warned, they’ll be gone in a few days. 😉