date: Monday, August 29, 2011
title: French - meringue macarons with chocolate ganashe
225g pure icing sugar
130g almond meal
3 egg whites
60g caster sugar
160ml cream
40g butter
180g dark chocolate, finely chopped
Step 1: Preheat oven to 120°C.
Step 2: Sift icing sugar and almond meal into one bowl. Sift the mixture into a second bowl, then sift ingredients back into the original bowl (almond meal mixture is to be sifted 3 times).
Step 3: In an electric mixer, add 3 egg whites and whisk until doubled in size. While machine is running, slowly add the caster sugar, then whisk until mixture forms firm peaks.
Step 4: Fold almond meal mixture into the meringue until the mixture is smooth and glossy, then place mixture into a piping bag. Pipe 4-5cm diameter circles onto a lined baking tray. Leave to rest for 20 minutes until macaroons form a skin.
Step 5: Place macaroons into the oven, bake for 20 minutes or until macaroons can be lifted from the tray. Remove from the oven and allow to cool.
Step 6: To make the ganache, place the cream and butter in a pan and stir over medium heat until butter has melted. Place chocolate in a heatproof bowl, pour over the warm cream, then stir until the chocolate has melted.
