Vanilla Macarons with Chocolate Ganache

Macarons are my favorite cookie on earth! In 2015, I was able to sample several macarons in Paris; the best being from Ladurée. These babies take patience and attention to detail and I’ve had several disasters before mastering the technique. They are the best after sitting for 24 hours prior to being served.

Servings Prep Time
30cookies 1hours
Cook Time
30minutes
Servings Prep Time
30cookies 1hours
Cook Time
30minutes
Ingredients
  • 1cup almond flourfinely ground
  • 1 3/4cup powdered sugar
  • 1tsp saltdivided
  • 3 egg whitesat room temperature
  • 1/4cup granulated sugar
  • 1/2tsp vanilla extract
  • 3/4cup heavy cream
  • 6ounces bittersweet or semisweet chocolatefinely chopped
Vanilla Macarons
Chocolate Ganache
Instructions
Vanilla Macarons
  1. In the bowl of a food processor, combine the powdered sugar, almond flour, and ½ teaspoon of salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
  2. In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
  3. Add the vanilla and beat until incorporated.
  4. Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
  5. Transfer the macaron batter into a piping bag fitted with a round tip.
  6. Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
  7. Pipe the macarons onto the parchment paper in 1½-inch circles, spacing at least 1-inch apart.
  8. Tap the baking sheet on a flat surface 5 times to release any air bubbles.
  9. Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
  10. Preheat the oven to 300˚F
  11. Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.
  12. Transfer the macarons to a wire rack to cool completely before filling.
Chocolate Ganache
  1. In a small saucepan, heat the cream over medium heat, swirling the pan a few times, until bubbles start to form around the edge of the pan but the cream is not yet boiling, about 4 minutes. Remove from the heat, add the chocolate, and let sit for 30 seconds. Slowly whisk the mixture until the chocolate is completely melted and smooth. Let cool to room temperature (which will thicken it) before piping onto macarons.

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