From: TABLE MANNERS
Recipe courtesy: Kristi Drake and Thierry Mougin, Le Panier Bakery, lepanier.com
- 1¼ cup powdered sugar
- 4 ounces (1 cup) ground almond powder
- 2 tablespoons unsweetened cocoa powder
- 4 egg whites
- ¼ cup granulated sugar
- Chocolate Ganache (see recipe below)
- Preheat oven to 350?F. Sift together powdered sugar, almond powder, and cocoa powder.
- In a separate bowl, whip egg whites on medium speed until foamy. Increase speed to high and gradually add granulated sugar. Continue to whip to stiff peaks.
- With rubber spatula, gently fold in powdered sugar mixture until completely combined.
- Line baking sheets with parchment paper. Fit a piping bag with 7/16”, number 8, stainless steel round tip. Pipe batter into 1-inch disks, 2 inches apart. Let them rest at room temperature for 20 minutes.
- With oven door slightly ajar, bake for 15 minutes or until surface of the macarons is completely dry. Let macarons cool completely before gently peeling them off the parchment. The tops are very fragile, so be careful when removing from parchment.
- Turn over all macarons so flat bottoms face up. On half of them, pipe out about 1 teaspoon chocolate ganache. Sandwich with remaining macarons, pressing slightly to spread filling to edges.
- 1 cup heavy cream
- 4 ounces bittersweet chocolate
- Grate chocolate into small pieces. Place in heat-resistant bowl.
- In a saucepan, bring cream to a light simmer.
- Remove from stove and pour cream over chocolate. Gently whisk until chocolate is completely melted and smooth.