Chocolate Macarons with Salted Caramel Chocolate Ganache

🧂 Ingredients

• 3 egg whites
• 1 cup almond flour
• ¾ cup confectioner’s sugar
• 2 tbsp cocoa powder
• ½ cup caster sugar
• ⅛ tsp cream of tartar
• 1 cup double cream
• ½ cup caster sugar
• 1 ¾ tbsp butter
• 3.5 oz dark chocolate

  chopped
• ¼ tsp salt

Instructions

• 1 Combine the almond flour, confectioner’s sugar, and cocoa powder in a food
  processor, and pulse to break up any big pieces of almond. Place in a large
  mixing bowl and set aside.
• 2 In a mixing bowl, take the egg whites and whisk with an electric mixer until it
  starts to get frothy. (You can also use a stand mixer.)
• 3 Slowly add one tablespoon of caster sugar into the egg-whites, while whisking.
• 4 Add the next spoonful of sugar once the previous one is fully incorporated into
  the egg whites. Keep the speed of the whisk at low to medium during this entire
  process, and continue adding the sugar in one tablespoon increments.
• 5 Once all the sugar has been added, sprinkle in the cream of tartar and whisk for
  a couple of minutes until it is fully incorporated. You should have a thick
  meringue.
• 6 Now add approximately one third of the meringue into the dry mixture.
• 7 Using a spatula, mix to form a thick paste.
• 8 Now add the remaining egg whites and gently fold them into the batter.
• 9 Once most of the egg whites are mixed into the batter, start to test the batter
  by making a figure-eight motion with your spatula after every fold. When the
  batter is ready, you should be able to drop the batter from the spatula into a
  figure 8 without the batter ribbon breaking.
• 10 Place the batter into a clean piping bag fitted with a round nozzle.
• 11 Line a baking tray with parchment paper.
• 12 If you need a little help making your macarons evenly sized, you can use a
  stencil to draw rounds on the parchment paper to help you pipe the macarons.
  Turn the ink side down before piping.
• 13 Now start piping dollops of batter into the middle of the circles.
• 14 Tap the tray on the work surface a few times to knock out any extra air bubbles
  trapped in the batter.
• 15 Now let the piped macarons sit undisturbed at room temperature for 30–45 minutes
  until a film forms on top of the macarons.
• 16 Bake the macarons at 325°F (or 160°C) for 18–20 minutes.
• 17 Let the macarons cool to room temperature before removing them from the
  parchment paper.
• 18 Add the sugar to a heavy non-stick saucepan, and place it over medium heat.
• 19 Once the edges of the sugar start to melt and turn golden, stir and let it cook
  until all the sugar has melted completely.
• 20 Now take it off the heat and stir in the butter, followed by the cream.
• 21 Once the butter and cream are fully incorporated, add the chocolate pieces.
• 22 Stir until all the chocolate is melted and evenly combined.
• 23 Add the salt and give it another stir.
• 24 Let the ganache cool to room temperature and then let it cool in the
  refrigerator for about 1 hour.
• 25 Add the cooled ganache into a piping bag.
• 26 Now flip half of the macarons over so that the underside is facing up.
• 27 Pipe a big dollop of the caramel ganache on these flipped macarons.
• 28 Place the remaining macarons on top of the ganache like a sandwich, pressing
  down gently until the ganache spreads just to the edges.
• 29 Enjoy!

Nutrition Info