Recipe
December 8, 2010
Chocolate Macarons With Ganache Recipe

Macaron Batter
Step 1: Preheat oven to 300°F.
Step 2: In a bowl, beat the egg whites, 1/3 cup powdered sugar, and lemon juice until firm.
Step 3: Sift the 3 cups powdered sugar, almond powder and cocoa powder over the whipped egg whites.
Step 4: Mix with a spatula until malleable and shiny.
Step 5: Using a pastry bag and tip, form small balls on a silicone baking mat placed on a baking sheet.
Step 6: Set aside 20 minutes, and then cook at 300°F for 12 minutes in a convection oven or 15 minutes in a conventional oven.
Dark Chocolate Ganache
Step 1: Put the chocolate in a bowl and set aside.
Step 2: In a pot, heat the cream until just simmering. Pour over the chocolate.
Step 3: Using a whisk, incorporate the butter, at room temperature, until the ganache is very smooth.
Step 4: Once the ganache and macarons are cooled, pipe the ganache between two macarons and chill for 24 hours before serving.
Makes 60 macarons
Directions
Yield:
Macaron Batter
Step 1: Preheat oven to 300°F.
Step 2: In a bowl, beat the egg whites, 1/3 cup powdered sugar, and lemon juice until firm.
Step 3: Sift the 3 cups powdered sugar, almond powder and cocoa powder over the whipped egg whites.
Step 4: Mix with a spatula until malleable and shiny.
Step 5: Using a pastry bag and tip, form small balls on a silicone baking mat placed on a baking sheet.
Step 6: Set aside 20 minutes, and then cook at 300°F for 12 minutes in a convection oven or 15 minutes in a conventional oven.
Dark Chocolate Ganache
Step 1: Put the chocolate in a bowl and set aside.
Step 2: In a pot, heat the cream until just simmering. Pour over the chocolate.
Step 3: Using a whisk, incorporate the butter, at room temperature, until the ganache is very smooth.
Step 4: Once the ganache and macarons are cooled, pipe the ganache between two macarons and chill for 24 hours before serving.
Makes 60 macarons
Cacao Barry