If there’s one recipe that the majority of bakers are scared of, it’s macarons.
Not the coconut kind with the weirdly chewy texture you get out of a tin box on Passover, but French macarons. Crisp on the outside, chewy on the inside, and filled with something creamy and sweet.
Unfortunately, this tiny morsel of deliciousness is infamously difficult to achieve. There are countless horror stories of macarons gone wrong –which is probably why most people are scared of them!
The secret to a great macaron is to find the right recipe and STICK TO IT. As long as you follow the directions carefully, there’s no reason why you won’t end up with a batch of perfect little cookies.
This batch of macarons only went a teeny bit wrong. Just as I pulled out all the ingredients and started to get going, my dad informed me that we were leaving in 30 minutes for my sister’s concert. I mixed and whipped and piped as fast as possible, and just as I was about to put them in the oven, I noticed the one hour waiting step! Well, it turned into a four hour baking step, and when we finally got home, I decided to give it a go anyways.
Shockingly, they actually turned out really good. The shell was probably a little crispier than it should have been, but once they were filled with chocolate ganache, they were a huge hit!
I’m definitely up to try another batch again soon! This time….with less waiting 🙂
Vanilla Macarons with Chocolate Ganache Filling
For the macarons:
110 grams of ground almond flour (you can grind your own too, but pre-ground will be smoother and give the macarons a better texture)
200 grams of confectioners (powdered) sugar
100 grams of egg whites, ROOM TEMPERATURE
1/4 teaspoon of vanilla extract
1 vanilla bean, split lengthwise and scraped (you only want the inside)
50 grams of granulated sugar
Pulse the almond flour and confectioner’s sugar several times in your food processor until thoroughly mixed. Set aside.
Place the egg whites in a stand mixer and beat until soft peaks form. Add the inside of the vanilla pod, the vanilla, and the sugar. Turn the mixer to high and let it go until you have a glossy meringue with stiff peaks.
Fold the dry ingredients into the egg whites gently, briskly at first to break up the meringue a bit, until thoroughly mixed. Don’t over mix the batter(!!!), but it should be well combined.
Transfer the batter to a piping bag fitted with a large round tip (or simply cut the tip off a plastic baggie) and pipe small rounds along two parchment or silicon-lined baking sheets, leaving 1-2 inches of space between each. Let sit one hour at room temperature to develop a shell – it may be slightly longer.
Heat oven to 300. Bake for 10-12 minutes. Cool completely and remove from the pan.
For the ganache:
6 ounces of semisweet chocolate
1/3 cup of half and half
1 tablespoon of light corn syrup
1 tablespoon of unsalted butter, softened
Melt the chocolate; let cool completely. Meanwhile, combine the half and half and the corn syrup in a small saucepan. Whisk together and bring to a simmer, then let it cool to room temperature.
Stir the cream into the chocolate, then whisk in the butter. If necessary, chill slightly so that it’s spreadable.
To form the macarons, spread or pipe a thin layer (about 1-2 tablespoons) on one macaron, then top with a second cookie to finish the sandwich. Are you drooling yet?
Enjoy with a cafe au lait, or go classic American (at least for our family…) and eat with ice cream 🙂
xoxo and covered in snow!