I have waited months to reattempt this recipe. The first time I had French macarons was at Cocola Bakery in San Jose when I was cake tasting for my wedding and saw how beautiful they look in the display. Macarons in the U.S. pale in comparison to the ones in France. While we were honeymooning in Paris, we stopped by the famous Laduree bakery and tried their macarons. They were amazing. Laduree had just about any combination you can think of. We thought about bringing some back for our families but still had 5 days of travel before heading home.
Macarons are known as temperamental cookies and require a lot of patience. I forgot how many failures I had. The first time I made them, the mixture was runny and the macarons did not rise. Another time, the oven was too hot and they all cracked. My friend, Amy, came over for our poker party and gave me her macaron recipe and some awesome tips. I followed Amy’s recommendation and did not age my egg whites. Some recipes call for aging them in the fridge for up to 5 days, but I left my egg whites at room temp for a few hours. After piping the macarons, I let them sit for 45-60 minutes to harden their shells. I preheated the oven at 350˚F, and then turned the heat to 280˚F for baking to minimize overheating. Everyone’s oven is different so you have to find your magic temperature. I was so happy when I caught a glimpse of the macarons with their beautiful FEET through the oven. FEET equal success. I was jumping for joy! Finally, after many attempts, the macarons came out perfect. Hopefully, these tips will send you in the right direction on your macaron adventure.
1 cup powdered sugar
1 cup almond flour (just ground almond)
2 large egg whites
1/3 cup granulated sugar
1 cup semisweet chocolate
½ cup heavy cream
Pulse powdered sugar and almond flour in a food processor until combined. Sift mixture 2 times which helps the macarons have smooth tops.
Beat egg whites at medium speed until foamy. Add sugar gradually and beat on high speed until stiff (when you upside down the bowl, nothing falls).
Sift flour over mixture, and fold the dry ingredients into the egg whites in three stages (don’t push down on eggs), continuing to fold until a ribbon forms.
Transfer batter to a ziplock bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets.
Let stand at room temperature for 45-60 minutes.
Preheat oven to 350 degrees and reduce oven temperature to 280 degrees. Bake until macarons are crisp and firm, and you see feet forming. This should take about 10-12 minutes.
Let macarons cool on for 2 to 3 minutes, and then transfer to a wire rack. If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.
For the chocolate ganache filling, melt the chocolate and heavy cream in a double broiler, stirring occasionally until well blended. Let the ganache cool to room temp.
Sandwich 2 same-size macarons with 1 tsp of chocolate ganache. Serve immediately.