Macarons are known as difficult confections to make. But, if you're into almond cookies, these little delights are delectable treats. We tried making them here.
Preheat your oven to 300F. Line a baking sheet with a silpat or parchment paper. And prepare a pastry bag with a 1/2" plain tip.
Combine the almond flour/meal, powdered sugar and cocoa powder. Mix until combined and then pass through a fine sifter to remove lumps.
In a separate bowl, add the egg whites. With a hand mixer, beat until foamy and then add the granulated sugar. Beat until the egg whites form stiff peaks.
Gently fold the egg whites and dry ingredients together. DO NOT OVERMIX. Stop combining once the batter is glossy.
Gently spoon into the prepared pastry bag. Pipe in uniform circles on your silpat or parchment paper. You can use a template to ensure uniformity.
Tap the baking sheet to remove air bubbles and flatten the macarons a little bit. Allow them to sit out for 15 minutes. Do not touch them during this time. They should form a skin and become matte in appearance.
Bake for 15-20 minutes. Macarons should be set but not firm.
Allow to rest for 10 minutes after you remove the shells from the oven.
Puree the blackberries in a food processor. Strain through a fine sieve.
In a double boiler, add the puree and gently heat. Add the white chocolate and allow to melt, stirring puree and chocolate together until smooth and combined.
Remove from the heat, and place in a bowl. Cover and place in the fridge to set. Once cool, add to a pastry bag. Pipe ganache into each shell and form each cookie.
12 servings
1