Giving Macarons as Gifts
INGREDIENTS
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Dark Chocolate Macarons
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- 95 g of almond/powdered sugar mixture
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- 5 g cocoa powder
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- 40 g room-temperature egg whites (from 1 large egg)
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- 40 g sugar
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Follow instructions from previous link, adding the cocoa powder to the almond/powdered sugar mixture.
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Dark Chocolate Ganache
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1/4 pound bittersweet chocolate (I used Valrhona 61%)
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1/4 cup heavy cream
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1. Chop chocolate and place into a bowl. (Every time I used a certain stainless steel mixing bowl, the chocolate would seize, but would never do so in a glass bowl.)
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2. In a saucepan, heat the heavy cream until it’s almost boiling (80 C). Pour the heavy cream into the chocolate and let it sit for 30 seconds.
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3. Using a whisk, stir (not beat) until the chocolate mixture is smooth and shiny.
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4. Place plastic wrap directly onto the surface so that no skin forms, and let chocolate cool at room temperature (or in the fridge) until the consistency is thick enough to pipe.
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When piping the ganache onto the macarons, pipe the outer edge first before filling in the middle. That way, the filling looks round and smooth. Chill macarons over night before eating.
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