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PARISIAN MACARONS

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INGREDIENTS (for about 30 small macarons) For the Shells 6 oz (160 gr) sliced blanched almonds (not slivered; 2 cups) 1 cup (235 gr) confectioners sugar ½ cup (120 gr)unsweetened cocoa powder 4 large egg whites 3 tablespoons (50 gr) granulated sugar  For the Filling (chocolate ganache) 6 oz (180 gr) fine-quality bittersweet chocolate (70%), finely chopped ½ cup (120ml) heavy liquid cream 2 Tbsp (30 gr) unsalted butter, softened Special Equipment : parchment paper, and a gallon-size sealable plastic bag (not pleated) DIRECTIONS Make Macaroons - Line two baking sheets with parchment paper. Pulse almonds with 1/2 cup of confectioners sugar in a food processor until very finely ground for 2 to 3 minutes, then transfer to a bowl. Sift in remaining cup confectioners sugar, stirring to combine. Whisk egg whites and add granulated sugar until you get a meringue. Stir almond mixture into meringue with a spatula until completely incorporate