Celebrating with Dark Chocolate Ganache Filled Macarons

Did you know that today is a very important holiday? Non? Today is le Jour du Macaron--Macaron Day!
Today, Pierre Hermé Paris, as well as a number of other pâtissiers, is celebrating this day by offering free macarons to patrons and selling a special Macaron rouge (red macaron) for 1 Euro to help raise money for the Fédération des Maladies Orphelines (FMO) (the organization provides aid to sick orphans and money to research various diseases). Since we're not all as lucky as Carol of Paris Breakfasts, who is actually in Paris celebrating the occasion, I had to bring the holiday to California.
Not to be confused with macaroons, like the ones I posted about yesterday, macarons are a traditional French pastry made by sandwiching cream or ganache between two meringue-like cookies. The cookies have a light crispy shell and are soft and chewy on the inside.
One thing I love about making macarons is watching the magic that happens in the oven.
You know that you've done things right when the shells start to rise upward, developing little "feet" beneath them. My macaron day was a successful one--feet included.
I made plain macarons, using raw almonds which gives the shells of the macarons a freckled effect (for pure white shells, use blanched almonds), and filled them with a simple dark chocolate ganache.
I think we should have a Macaron Day once a month...
Macaron Batter
Makes 20 macarons
Recipe from A La Cuisine!

1 1/4 cups confectioner's sugar
4 oz. (1 cup) almond flour or finely ground almonds
1/4 cup plus 2 Tbsp. egg whites at room temperature (this usually works out to about 3 large egg whites)
pinch of salt
1/4 cup granulated sugar

1. Allow egg whites to thicken by leaving them uncovered at room temperature overnight.

2. On three pieces of parchment, use a pencil to draw 1-inch (2.5 cm) circles about 2 inches apart. Flip each sheet over and place each sheet on a baking sheet.

3. Push almond flour through a sieve, and sift confectioner's sugar. Mix the almonds and icing sugar in a bowl and set aside. If the mixture is not dry, spread on a baking sheet, and heat in oven at the lowest setting until dry.

4. In a large clean, dry bowl whip egg whites with salt on medium speed until foamy. Increase the speed to high and gradually add granulated sugar. Continue to whip to stiff peaks--the whites should be firm and shiny.

5. With a flexible spatula, gently fold in icing sugar mixture into the egg whites until completely incorporated. The mixture should be shiny and "flow like magma." When small peaks dissolve to a flat surface, stop mixing.

6. Fit a piping bag with a 3/8-inch (1 cm) round tip. Pipe the batter onto the baking sheets, in the previously drawn circles. Tap the underside of the baking sheet to remove air bubbles. Let dry at room temperature for 1 or 2 hours to allow skins to form.

7. Bake, in a 160C/325F oven for 10 to 11 minutes. Use a wooden spoon to keep the oven door slightly ajar, and rotate the baking sheet after 5 minutes for even baking.

8. Remove macarons from oven and transfer parchment to a cooling rack. When cool, slide a medal offset spatula or pairing knife underneath the macaron to remove from parchment.

9. Pair macarons of similar size, and pipe about 1/2 teaspoon of filling (dark chocolate ganache recipe below) onto one of the macarons. Sandwich macarons, and refrigerate to allow flavors to blend together. Bring back to room temperature before serving.


FM's Dark Chocolate Ganache

1/2 cup heavy cream
3/4 cup dark chocolate, finely chopped

1. Heat heavy cream just to boiling point. Remove from heat and stir in dark chocolate. Let stand 2 minutes. Stir until well incorporated and smooth.

2. Refrigerate until the ganache has cooled and thickened, but is still spreadable.


*If you've never made macarons before, or you need a refresher course, check out these tips:

--Macaroon(ed)! -- Inside A Black Apple
--Macarons 101 -- Desserts Magazine Issue #2, pp. 36 - 43, by Helen McSweeney if Tartelette (the Macaron Queen!)