Turquoise French Macarons With Chocolate Ganache Recipe
Turquoise French Macarons With Chocolate Ganache Recipe – delicate almond meal cookie shells filled with rich chocolate ganache.
French Macarons – I’ve definitely had more fails than hits with these. They do require practice and some skill and they can go wrong anytime. These Turquoise French Macarons aren’t perfect, but they are close to what I was planning to make.
These delicate cookies are some of my favorite. Even though the very first time I tried macarons I was not sure if they were what I was expecting! I expected a different taste, but I do love them now!
I usually use the French Meringue method, but I’ve tried the Italian one, too. I would say the Italian one produces a more-stable meringue, but I don’t always feel like looking for my candy thermometer.
I’ll share my tips and tricks for making good macarons at home.
I’m pretty sure this is not all and things can always go wrong. There are so many important details to create a good macaron and I don’t even know everything. Plus every baker has their own little secrets/ways of making macarons.
Here is what I usually do and what I don’t do: (If you decide to try these Turquoise French Macarons).
- I don’t age my egg whites. I’ve done it in the past and see no difference.
- Believe it or not, humidity affects baking and you can really “feel it”, when making macarons. If you live in an extra humid place like me (Chicagoland) macaron shells may require extra time to dry, so they can get nice “feet” when baking. If it is an extremely humid day, I just don’t bake macarons.
- I either open a new bag of almond meal or keep an open one inside a zip lock bag in the freezer.
- Egg whites need to be beaten until “STIFF PEAKS”, this will ensure stable meringue and stable cookie shells.
- I usually bake macaron shells on a parchment paper lined baking sheet, but I’ve recently discovered these Silicone Baking Mats and I loved the results. The cookies did not stick to them and I like that you can also make shells in two sizes and also make ears.
- I usually don’t add flavors to the shells, I just color them and make a filling with rich flavor.
- I use gel food coloring and add it when I add the almond meal/sugar mixture to the egg whites.
- I add the almond meal/sugar mixture all at once to the meringue. Then I fold it into the meringue roughly, then I press down to get the right consistency. I don’t count the strokes as some other recipes suggest.
- The technique where you fold the almond meal into the egg whites is called “macaronnage”. This is where you can really get it wrong! It requires practice! It is very important not to over mix the batter, it needs to be on the thick side (my opinion). I’ll try to give more details – when you pick the batter up with a spatula and let it fall into the bowl, a “ribbon” forms and slowly gathers in a pile below. The batter should slowly fall down, not speedily. The time for which the ribbon of batter sinks into the batter should be around 30 seconds.
- If you follow a recipe and your macaron shells start to brown too quickly, you might need to bring the oven temperature down. Every oven and baking sheet are different, so keep an eye on the shells while baking. (The cookies in today’s recipe have slightly browned tops, because I was not paying attention!)
I hope this helps! Again, these cookies require practice, but it is not impossible for the average home cook to make them. Mine could have looked a little better!
If you’d like to try some other macaron recipes, check these out: Chocolate Macarons With Chocolate Peppermint Ganache, Tiramisu Macarons or Strawberry Macarons.
Turquoise French Macarons With Chocolate Ganache. Foolproof recipe for some of the trickiest cookies to make.
- 1 3/4 cups powdered sugar
- 1 cup almond flour
- 3 large egg whites
- 1/4 cup granulated sugar
- 2 drops Americolor Turquoise food coloring
- 5 oz semi-sweet chocolate chips
- 1/2 cup heavy cream
- Line 2 large baking sheets with silicone baking sheets or parchment paper. Draw 1 1/2 inch circles over the paper, 1 inch apart.
- Process powdered sugar and almond flour in a food processor until finely ground. Sift through a sieve. If you have more that 2 tbsp of the mixture in the sieve, process it and sift again. Set aside.
- In the bowl of a stand mixer with the whisk attachment, beat egg whites until frothy. Add sugar 1 tbsp at a time and beat on high for 5 minutes, until stiff peaks form.
- Sift the almond meal/sugar mixture over the egg whites. Add gel food coloring. Using a rubber spatula gently fold the dry ingredients into the egg white mixture. Fold until the batter falls into a ribbon from the spatula and takes 20 seconds to spread into the batter.
- Fill a pastry bag, fitted with 1/2 inch round tip with batter. Pipe shells onto the circles.
- Gently tap the sheets on your work surface, to release any bubbles. Let the cookies stay at room temperature to dry for 30 minutes to 1 hour.
- Preheat oven to 325 F. Bake cookies for 10-12 minutes, until set but not browned. If they start to brown, very early, this means your oven is too hot and you need to bring the temperature down.
- Transfer baking sheets to a wire rack and let cookies cool down completely.
- Peel cookies off the parchment paper (silicone mats) and turn upside down. Be careful not to break them.
- Fill cookies with chocolate ganache.
- Place chocolate chips in a bowl.
- In a small saucepan bring heavy cream to a boil and remove from heat immediately. Pour over chocolate chips. Whisk until combined. Set aside and let it cool for 1 hour before piping into cookies.
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