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French Macarons with Bittersweet Chocolate Ganache
French Macarons with Bittersweet Chocolate Ganache
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Prep Time:
1 hour 40 minutes
Total Time:
Indulge in irresistible chocolate ganache macarons for a delectable dessert.
Ingredients:
  • 3 egg whites
  • 1 1/4 cups blanched whole almonds (about 7 oz)
  • 1 1/2 cups powdered sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon Betty Crocker™ red gel food color
  • 3 tablespoons granulated sugar
  • 1/4 cup whipping cream
  • 1 teaspoon light corn syrup
  • 2 oz bittersweet or semisweet baking chocolate, finely chopped
  • 1 tablespoon butter, softened
Instructions:
  • Fill a small bowl halfway with hot water. Put the egg whites in a custard cup or another small bowl and place it in the bowl of hot water, ensuring no water enters the egg whites. Allow them to sit for about 3 minutes or until the egg whites reach 75°F. Line 2 cookie sheets with parchment paper or silicone baking mats.
  • Place almonds and 1/4 cup of powdered sugar in a blender. Blend on high speed for 1 to 2 minutes, scraping the sides occasionally, until almonds are finely ground. Strain the almond mixture into a medium bowl using a rubber spatula. Return any remaining almonds in the strainer to the blender, add 1/4 cup of powdered sugar, and blend on high speed until finely ground. Strain the mixture and remaining 1 cup of powdered sugar into the bowl. Set aside the strained mixture, discarding any large almond pieces.
  • In a separate bowl, use an electric mixer on high speed to beat egg whites, salt, and food color until foamy. Gradually add granulated sugar, beating until soft peaks form. Fold in half of the almond mixture until fully incorporated, then fold in the rest.
  • Use a decorating bag with a 1/2-inch plain tip to pipe the batter into 20 (1 1/2-inch) circles on each cookie sheet, spacing them 1 1/2 inches apart. If the tops have peaks, lightly wet your fingertips on a damp paper towel and gently press down to flatten them. Tap the bottom of the cookie sheet on the counter a few times to flatten the cookies. Allow them to stand at room temperature for 30 minutes, uncovered, to develop a light crust on the tops.
  • Preheat oven to 300°F. Bake each pan individually for 17 to 18 minutes, or until the tops are set. Allow the cookies to cool on the pan on a rack for at least 10 minutes before transferring them to a cooling rack using a metal pancake turner.
  • Microwave cream and corn syrup in a 2-cup glass measuring cup uncovered for 1 minute on High. Stir in chocolate and butter until melted. Allow to sit for about 30 minutes. Cover and refrigerate for another 30 minutes until desired spreading consistency is achieved.
  • Spread a luscious teaspoon of ganache on the bottom edge of one cookie, then sandwich it with another cookie to create a decadent treat. Store tightly covered for later indulgence.

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