I constantly use this recipe, but for some random reason they didn’t turn out the way they always do. Usually, when you make macarons, they’re baked with a little “foot” on the end of the cookie. HOWEVER, these did not bake with a foot, they were cracked on the top, and the cookies came out very delicate. (Still delicious, just not the same.) I think the reason they came out differently was my oven, which has been acting strange, or the fact I might have over-whipped the egg whites..in any case, I’m giving you my classic recipe and hopefully you’ll find success with it.
Make the macarons
- 2 cups of powdered sugar
- 6 tbsp. cocoa powder
- 1 cup ground up almonds (4 oz of sliced almonds in a food processor)
- 4 egg whites (at room temperature)
- 10 tbsp. white sugar
- Line 2 baking sheets with parchment paper, and preheat the oven to 350. In a food processor, grind up the almonds, powdered sugar, and cocoa powder.
- In a kitchen aid, whip the egg whites until they begin to stiffen, then gradually add the white sugar 1 tablespoon at a time. Stop whipping when the mix can hold soft peaks. WIth a rubber spatula, fold in the almond mix.
- Fill a piping bag (with a plain tip) or ziploc bag (snip off a corner) with the batter and pipe 1 inch circles onto the lined baking sheets. Bang the sheets on a flat surface a few times to flatten out the circles. Bake the cookies for 10-15 minutes.
Ganache (filling) Ingredients:
- 4 tps. light corn syrup
- 3 tbsp. butter (cut into small chunks)
- 1 cup heavy cream
- 8 oz dark chocolate
- drop of vanilla
- In a small saucepan over medium-high heat, stir together the cream, vanilla, and corn syrup. When the edges begin to bubble, remove from the heat.
- Add the chocolate, wait 2 minutes, then whisk until smooth. Add the butter and whisk.
- Refrigerate or just leave the ganache at room temperature until it thickens. (1-2 hours)
- Pipe or spread a layer of ganache between two macaron cookies and sandwich them together.
Enjoy! <3, B