Amy and I had our second round with French macarons last week before my mountain climbing trip (more on that later). These turned out even better than the first batch. We used the same Martha Stewart recipe as last time. This recipe has worked well for us so far and I highly recommend it.
This time around we decided to use chocolate ganache as the filling instead of jam. Neither of us liked the flavor of the game with the macarons. Also, we used red food coloring to make bright reddish-pink macarons as opposed to the yellow ones we made before. The deep pink color was nicely set off by the dark chocolate ganache. For the chocolate ganache we used Mark Bittman’s recipe from How to Cook Everything. This is one of the most successful recipes I’ve had from one of his cookbooks, especially in the dessert section.
Recipe from Martha Stewart’s website:
1 cup confectioners’ sugar
3/4 cup almond flour
2 large egg whites, room temperature
Pinch of cream of tartar
1/4 cup superfine sugar
1. Pulse confectioners’ sugar and almond flour in a food processor until combined. Sift mixture 2 times. Note: We did not use a food processor for this. We simply mixed the two together with a rubber spatula in a bowl and then sifted. I prefer to dirty as few dishes/utensils as possible when tackling a large project late at night.
2.Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.
3. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees. Note: We did not use a pastry bag. Amy forgot it at her house and we didn’t want to waste time going over to her house to get it. Instead we used a Ziploc bag with the a corner cut. This actually worked much better than the pastry bag that we had purchased at Beverly’s Fabrics and Crafts.
4.Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)
5.Sandwich 2 same-size macarons with 1 teaspoon filling. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months
Chocolate Ganache Recipe
Makes about 1 1/2 cups
Time: 15 minutes
1 cup heavy whipping cream
8 ounces semi-sweet baking chocolate, roughly chopped
1. Put the cream in a pot and heat it until it’s steaming. Put the chocolate in a bowl, pour on the hot cream, and stir until the chocolate is melted and fully incorporated.
2. Refrigerate for about twenty minutes until thickened. This will make it easier to spread on the macarons.