Recipe | Vanilla Ganache French Macaron

Finally, after several attempts documented here, I feel confident to post the  recipe for french macarons from the Annie Rigg recipe book! I made these for the first time in a must-come-out-perfect situation (for my sister-in-law’s bridal shower) and I have to say, I performed better than the Laker’s did in this playoff series (PS I just got husband bonus points for thinking of the Lakers and extra credit for actually mentioning their name in a post)!! 

  Back to the macrons, I had to transport them on a 7 hr drive up north so I decided to make the cookies and ganache on Thursday night and package the cookies and ganache separately which I would then assemble once at my destination. I am not sure how others handle traveling with these pain-in-the butt delicate treats but this worked well for me.

Ingredients

200g confectioners’ sugar

100g ground almond

120-125g egg whites (aged for at least 24 hours)

a pinch of salt

40g super fine sugar

a piping bag, fitted with a 1/2″ nozzle tip

2 baking sheets, lined with non-stick baking parchment

 

Directions

0. Measure all ingredients.

1. Line baking sheets with parchment paper and prepare piping bag with tip (I use Ateco tip #807)

2. Sift confectioners’ sugar and ground almond together into a bowl.

3. Place egg whites into a spotlessly clean and dry mixing bowl. Add the salt and, using an electric handheld whisk, beat until they will hold a stiff peak.

4. Continue to whisk at medium speed while adding the regular sugar a teaspoonful at a time. The mixture should be thick, white glossy (like shaving cream).  You should be able to hold the bowl of whisked egg whites over your head. Do not overbeat your meringue or it will be too dry (Sorry, but no tricks for telling if you overbeat them). 

5. Using a spatula, fold the confectioners sugar and almond flour, into the egg white mixture. Continue folding until egg white mergine, almond flour, and confectioners sugar resemble molten lava (no more than 50 strokes – AND THIS IS IMPORTANT). Over mixing will result in running batter, so stop yourself at 50 strokes!

6. Fill the pastry bag with mixture and pipe evenly sized rounds about 1.5″ onto the prepared baking sheets.

7. Tap the bottom of the baking sheets sharply one, on the work surface to expec any large air bubbles.

8. Leave macarons for at least 40-60 minutes until they have “set” and formed a dry shell. They should not be sticky, tacky, or wet when tested with your fingertip.

9. Pre-heat oven to 325F.

10. Bake the macarons one sheet at a time for 11-12 minutes. Remove from oven and leave to cool on baking sheet.

 

White Chocolate Ganache

150g really good white chocolate, finely chopped

5 tablespoons heavy cream (I prefer this to Whipping Cream; Trader Joes sells regular heavy cream)

1 vanilla bean (seeds)

 

Put the cream and vanilla extract in a small saucepan and head until the cream has come to a boil. Place chopped white chocolate in saucepan along with vanilla bean seeds. Stir until smooth then leave to cool. Cover and refrigerate until thickened (can take up to 24 hours).

 

 

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