Chocolate Ganache Macarons
My first 2 attempts at making macarons FAILED, And my 3rd attempt…………..
is a SUCCESS! Well, it could have tasted better but at least i’ve got the shells this time!
After experimenting with different batches, here are some lessons learned!
Things to Take Note!
1. Choose a nice, cool, dry day to make these, especially in Singapore. Humidity is not your friend, because it will flatten your macaron shells if the air is too moist. Since Singapore is mostly warm and humid on all days, I’d switch on the air-con (play cheat!).
2. Separate your eggs as early as possible. Separate them say…at least an hour before? Remember to cover it with a plastic wrap.
3. Timing is important. Have everything you need in place!!
French Macarons – Makes about 35 macaron shells
Macarons Shells Ingredients
1 cup confectioners’ sugar, 4.5 oz
3/4 cup almond flour, 2.5 oz. (Available at Phoon Huat)
2 large egg whites, room temperature
1/4 cup icing sugar, 1.5 oz.
Earle Grey tea leaves (You can substitute it with Green Tea leaves like I did!)
Chocolate Ganache Ingredients – Makes 3/4 cup ganache
1/2 cup heavy cream
3 1/2 ounces dark chocolate, finely chopped (preferably 70 percent cacao)
1/2 ounce (1 tablespoon) unsalted butter, softened
1. Mix confectioners’ sugar and almond flour in a food processor until combined. Sift mixture 2 times.
2. Whisk whites with a mixer on medium speed until foamy. Continue whisking until soft peaks form. Reduce speed to low, then add icing sugar. Increase speed to high, and whisk until stiff peaks form.
3. Add in flour mixture in batches over your egg whites. Using a spatula, fold the mixture gently until smooth and shiny. Then sprinkle in tea leaves. You may add in food coloring instead if you don’t want to add tea leaves!
**Do not over or under fold. Over folding will make your meringue too watery. Under folding will make your shells harder. According to some of the pro bakers, 50-70 folds depending on individual. Your batter should have a consistency like lava; thick but doesn’t run that easily. You can also test it on a plate; if the batter forms a round cap but doesn’t run, means it’s right!
4. Transfer batter into pastry bag. You can choose to use a piping tip or not. Pipe 3/4-inch rounds 1 inch apart on a flat baking tray with parchment-lined baking sheets. It takes a few practices to master your piping skills (my shells are not equal in sizes until the 3rd batch!). Tap the bottom of your tray on work surface to release trapped air. Let stand at room temperature for 30 to 45 minutes.
**If it’s too warm in Singapore, place the tray in an air-conditioned room(~24Deg). Your macarons are ready when they do not stick to your finger if you touch it. Preheat oven to ~150 Deg.C
5. Bake macarons for around 10 minutes, rotating your tray halfway through. The tops of the macaron shells should not brown. This means that your oven is too hot or something.
6. Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. If macarons stick, spray water underneath parchment on hot sheet.
7. For Chocolate Ganache: Bring cream to a boil in a saucepan over medium-high heat. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Let cool, stirring often.
8. Place cooled ganache into a piping bag and pipe onto one of the shells. Sandwich 2 same-size macarons with chocolate ganache. Serve immediately, or freeze for up to 3 months. It takes only 30 minutes out of the freezer for macarons to be ready to serve.
If you notice, some macarons at the back are brown.. i overbaked one batch! So please take note of your oven’s temperature!
I’ve lost my recipe, this blog provides almost similar measurements & steps are provided very clearly! Do take a look