Have you made Macarons yet?? I was so nervous about them, I went and took a class on how to make them. I’m not sure I got my money’s worth because I did not make very good Macarons in the class or at home!
I really enjoy making Meringue cookies, so I thought I would be a pro at Macarons. But, OH NO! Not even close!
It’s such a science to get it all right and perfect! I must not have done everything perfectly when I was making these.
I wanted to make something Special and Different for my in-law’s 45th Wedding Anniversary. My Sister-in-Law put together an awesome gift basket full of Sapphire colored treats! Let’s just say that if it had a blue label, bottle, or package, she put it into the gift basket. It turned out really great and I’m sure they are still picking out things from the basket. One of my contributions were these Macarons. (Hence the blue ones in attempt #2)
On my first attempt of the day, I made some Chocolate Macarons following the recipe by David Lebovitz (found here). Even he could not get it perfect, so I didn’t feel too bad….
This time I sifted the almond flour as I added it the (blue) meringue. I also allowed them to sit on the counter for 15 minutes prior to putting them into the over. They turned out better, but still not perfect. They were hollow inside. Not good.
There are a bunch of filling suggestions on the Martha Stewart, but I made a basic chocolate ganache filling.
3 1/2 ounces dark chocolate, finely chopped (preferably 70% cacao)
1/2 ounce (1 tablespoon) unsalted butter, softened
Bring cream to a boil in a saucepan over medium-high heat. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Let cool, stirring often. Use immediately.
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