Parisian Macaron

Nothing says Paris more than Macarons.  This is a basic form of Macaron.  Give it a try!! 

A Ingredients

Almond meal, sifted   300 g

Powdered sugar, sifted    300 g

Egg whites                         110 g

Food color, gel                to taste

B Ingredients

Sugar                        300 g

Water                         75 g
Egg whites               110 g

Food color, gel                to taste

C Ingredients

Chocolate (>64%)                75 g

Heavy whipping cream         75 g

Butter                                    25 g

Preparation

*Age the eggs whites.  Three days to a week before baking, cock the egg whites into a bowl, cover with plastic wrap and store in the refrigerator. 

*Line the baking sheet with parchment paper.  Draw quarter coin circles onto the grainy side of the parchment paper ¼ inch from each other.  Need about four of these parchment papers. 

Directions:

1. Soft the A almond meal and powdered sugar into a mixing bowl. 

2. Add the A egg whites into the mixture.  Fold with a mixer or spatula until no loose powder at the bottom.  Add the food coloring until color is smooth. 

3. Put the B sugar and water into a small pot, heat without stirring until 238-242°F (115-116°C), remove from heat and immediately go into the next step.

4. Beat the egg whites until soft peak form.  With mixer on high speed, add the sugar into the egg whites in a thin stream.  After adding all the sugar, keep the mixer on high for 10 minutes until the temperature of the meringue is touch warm. 

5. Using a rubber spatula, fold the meringue into the A batter.  Try to maintain the volume of the mixtures. 

6. Put a piping tip (Wilton #10 or #12) into a plastic piping bag.  Scoop the batter into the piping bag, pipe a circle onto prepared parchment paper. 

7. Tap the baking sheet on the table to eliminate air pockets, then let rest at an airy area around 20-30 minutes until a skin has formed on the surface. 

8. Double boil the C chocolate until melted, stir in the heavy whipping cream until blended.  Remove from heat and let cool a bit before mixing in the butter.  Pour the cooled ganache into a piping bag with a Wilton #10 or #12 piping tip, store in frig until ready to use.

9. Preheat oven to 325°F/160°C. Double pan the baking sheet to reduce the heat from the bottom.  Bake in the oven for 6 minutes.  Use a fork to jam the oven door open a bit, bake an additional 7 minutes to prevent breaking.  (if oven temperature is even, then just bake 12 minutes straight)

10. Let the macaroon shells cool completely.  Pipe the prepared ganache onto the shells then top it with another shell.  Store in air-tight containers. 

Serving: 3 dozen