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Macarons with ganache filling


By Bake for a Queen (Visit website)



I have heard so many hoos and haas about Macarons but never tasted them so, I baked some just to get to know them better. Personally, I find them very sweet or maybe there is something wrong with my measurements. 

If I could just cut down on the sugar, I think they will be delicious. Crispy on the outside, soft and chewy inside.


They kinda look like mini burgers don't they?
Mama and Dada macarons with their little ones :D


I was told that Macarons must have foot at the base of the cookies.
I hope that these are the 'foot' they are talking about.

Parisian Macarons (from MarthaStewart.com)

11/4 cups plus 1 tsp confectioners sugar
1 cup finely ground blanched almonds
6 tbsp fresh egg whites (from 3 extra large eggs)
pinch of salt 
1/4 cup granulated sugar

METHOD

To make macarons shell:
1. In medium bowl, whisk confectioner sugar and grounded almonds. Using a mixer fitted with whisk attachment, whip egg whites with salt on medium speed until foamy. 
2. Increase speed to high and gradually add in granulated sugar. Continue to whisk until stiff glossy peak forms.
3. Gently fold in the confectioner sugar mixture into egg white with a rubber spatula until completely incorporated.
4. Line baking sheets and set aside. Fill pastry bag and using tip No.4 pipe 1 inch disks onto baking sheets.
5. Leave 2 inches between cookies and then leave at room temperature for about 15 minutes or until a layer of soft skin forms on the cookies.
6. Bake in oven at 150C for 15 minutes. Do not let the cookies brown.

To make ganache filling:
1/2 cup heavy cream
8 oz of semi-sweet chocolates

1. Double boil chocolate and heavy cream over boiling water until chocolate melts
2. Cool slightly until spreading consistency and spoon a small amount on the macarons and sandwich them together.

Notes:
1. Baked macarons are very fragile, so when filling in, please be gentle :)
2. Another option to fill macarons is to use the piping bag.





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