Chocolate Macarons

Pantry Must Haves

Chocolate Macarons
195g: almond meal 
240g: icing sugar
120g: castor sugar
150g: egg whites
2 tablespoons of COCOA powder

Chocolate Ganache

1. In a saucepan put cream (2/3 cup or 150ml) and add light brown sugar (1 tablespoon). 
2. Heat until sugar dissolves and cream has come to a boil. 
3. Add a little salt 
4. Pour mixture over 150g/5oz of finely chopped chocolate (dark bittersweet). 
5. Stir until smooth (add a little melted butter or sweeten with some honey).
6. Set in fridge until it thickens.
   
7. Then spread onto macarons.

Preparation: 
Line 3 trays with parchment paper and using a circle cutter trace circles onto the paper about 2 cm apart. Then turn the paper upside down as you don't want the outline of circle imprinting onto your macarons (yes, that happened in attempt Number 1)!

1.  Using room temp egg whites ( that have been left out overnight), beat at a medium speed until white and stiff.  Slowly add sugar and continue to mixture until a peak forms.
   
2.  Then fold in the sifted icing sugar, and almond meal (sift together, to ensure that it is super fine). Stir in cocoa...
   
3.  Using a piping bag with a large round nozzle, scoop in the mixture. Place the noszzle in the centre of the circle and squeeze until the circle is filled with mixture. Then repeat...
   
4. Tap the tray 3 times on the kitchen counter to release the air bubbles.
   
5. Then leave your macarons to sit for 30 minutes to an hour. (Test: they should not be sticky to touch).
   
6.  While they are standing, make filling and preheat oven to 325F.
   
7. Drop to 300 when your ready to bake your macarons
   
8.  Bake them one tray at a time- place the macaron tray onto another tray (this is Referred to as double tray baking)...
   
9.  Bake for 5 minutes. Then using a wooden spoon, slightly wedge your oven open and bake for another 7- 10 minutes. Repeat for each batch. Remember before placing the next tray into the oven return the heat to 325F and then drop the oven to 300F 
   
10. Let your macarons cool completely before removing from the tray.
    
11. Sandwich your macarons together using the above filling (chocolate ganache) and let them sit for a moment or two xo