Basic French Macarons

Ingredients

• 125 gPowdered sugar
• 125 gAlmond
• 125 gSugar
• 90 gEgg white
• 1 gFood coloring
• 180 gDark chocolate
• 120 gCream

Instructions

1. 1

   Prepare dry ingredients

   • Combine almond flour and icing sugar in a bowl.
   • Sift the mixture through a fine sieve to remove lumps and set aside.
2. 2

   Whip egg whites

   • Place egg whites in a clean bowl and begin whipping.
   • Slowly add the superfine sugar while whipping until glossy stiff peaks form.
   • Add concentrated food coloring if desired and briefly mix in.
3. 3

   Macaronage and piping

   • Fold the sifted almond-icing sugar mixture into the meringue in three additions using a spatula until a lava-like batter forms.
   • Transfer to a pastry bag fitted with an 8 mm round tip and pipe 3 cm rounds onto parchment-lined trays.
   • Tap the tray lightly to release air bubbles and even the surface.
4. 4

   Rest and bake

   • Let piped macarons air-dry for about 30 minutes until a skin forms.
   • Preheat oven to 150 °C (convection) and bake for 12 minutes.
   • Transfer parchment to a cooling rack immediately to stop carryover cooking and let cool completely before removing shells.
5. 5

   Make ganache and fill

   • Chop chocolate and place in a bowl. Heat cream until just below boiling and pour over chocolate.
   • Let sit 1 minute, then stir until smooth. Cool until spreadable.
   • Match shells into pairs, pipe or spread ganache onto one shell and sandwich together. Chill for at least 24 hours to mature.