Step 1/10
- 1 cup confectioner’s sugar (114g)
- unsweetened cocoa powder (7g)
- 1 pinch salt
- almond flour (50g)
Sift together 114g powdered sugar, 7g cocoa, pinch of salt, and 50g almond flour. Pulse 8-10 times in food processor and set aside.
Step 2/10
Whip 2 egg whites in low until frothy, add 28g of sugar in thirds
Step 3/10
Once the egg whites begin to turn white, add 1/8tsp of cream of tartar, whipping on medium to soft peaks
Step 4/10
Once at soft peaks, add 1/2tsp of vanilla extract, whipping on medium/high until stiff peaks
Step 5/10
Add almond mixture in thirds, folding GENTLY to the ribbon stage
Step 6/10
- piping bag
- toothpick
- silicone baking mat
- circular tip
Using a piping bag and circular tip, pipe macaron mixture onto silicon macaron sheet. Drop pan 5-6 time to get out air bubbles, and use a toothpick to get out any extra bubbles and water on tip of finger to smooth
Step 7/10
Dry macarons at room temp 30min-2hours until crust (not sticky to touch)
Step 8/10
Bake at 320 for 14-16 minutes
Step 9/10
Cool fully on the pan, then fill with ganache (see next step)
Step 10/10
- 2 oz heavy cream
- 2½ oz chocolate
- ½ tsp vanilla extract
- 1 pinch salt
GANACHE: put all ingredients in bowl and microwave 1 min. Let sit for 5mins and whisk until smooth. Put in fridge for 20mins and whisk until smooth (texture of peanut butter)