PARISIAN MACARONS


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 incorporated. Meringue is smooth, consistent, and deflate. Spoon batter into bag, pressing out excess air, and snip off one corner of plastic bag to create a 1/4-inch opening. Twist bag firmly just above batter, then pipe peaked mounds of batter (the size of a chocolate kiss) onto lined sheets about one inch apart. Let cookies stand uncovered at room temperature for 15 minutes, until tops are no longer sticky and a light crust forms. Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 300°F. Bake cookies, switching position of sheets halfway through baking, until crisp and edges are just slightly darker, about 12 minutes. Cool completely on sheets on racks, about 20 minutes.


Make ganache while macarons bake

Melt chocolate with cream in a metal bowl set over a pan of barely simmering water or in
top of a double boiler, stirring until smooth. The bowl should not touch water. Remove bowl from heat, then add butter, stirring until butter is melted. Let stand at room temperature until cooled completely and slightly thicikened;

Assemble cookies
Carefully peel cookies from parchment. Sandwich a thin layer of ganache (about 1/2 teaspoon) between flat sides of cookies. To fill the macarons you can use a pastry bag.


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