It’s me, Miss Macaron. Wait! I know we haven’t always been buddy-buddy, but hear me out…
Remember when we first met on a random blog? I saw the look of disdain you tried so hard to hide. I know you wondered why everyone liked me so much. Ha. You thought I was some sort of warped sandwich cookie, didn’t you? You don’t have to lie. Don’t worry, I’m quite forgiving. I’m happy you decided to give me another chance. I think we’ll be the best of friends. I know, sometimes I crack, or convulse or do random things with my feet. But that’s why you love me, right? The unpredictability of it all. You relish it. Seriously, though. I’m digging the theme colors here, with the blue and chocolate brown, but I think a nice pink would be good for next time, what do you think? A nice rose hue really does wonders for my complexion. Think about it, doll. Promise?
Lots of love and chocolate ganache kisses!
Honey & Butter Macarons
Makes between 30 to 40 macarons
90 gr egg whites (about 3)
30 gr granulated sugar
200 gr powdered sugar
110 gr almonds
For the whites: the day before (24hrs), separate your eggs and store the whites at room temperature in a covered container. If you want to use 48hrs (or more) egg whites, you can store them in the fridge.
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry. Combine the almonds and powdered sugar in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that flows like lava or a thick ribbon. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.
Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Sprinkle with the crushed sugar or violet petals. Preheat the oven to 280F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 15 to 20 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don’t let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.
Chocolate Ganache Filling
2 oz heavy cream
4 oz semi sweet chocolate, chopped
Combine cream and chocolate in a small bowl. Heat in microwave in 30 second increments, stirring in between intervals, until the chocolate is melted. Let it come to room temperature, and put into a pastry bag with a round tip. Pipe about 1 tsp between macaron shells.