Italian Macaron Recipe
From sugargeekshow.com
50 min + 24 hrs (ganache setting)Makes 45 cookies
Smooth, shiny almond meringue shells made with hot sugar syrup, filled with silky chocolate ganache.
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| prepAge egg whites in fridge for 2–3 days ahead, then remove 2–3 hours before use | ||||||
| prepWipe bowls, whisk, and tools with white vinegar to remove all fat residue | ||||||
| prepPreheat oven to 310°F / 154°C | ||||||
| prepTrim parchment paper to pan size or prepare silicone mat with template | ||||||
| prepMeasure all ingredients on a food scale and set aside | ||||||
| 260 g heavy whipping cream | Heat cream & corn syrup, pour over chocolate, whisk smooth, add butter | Cool completely on rack, pipe ganache spiral, sandwich & chill 24 hrs | ||||
| 36 g corn syrup | ||||||
| 400 g semi-sweet chocolate | ||||||
| 20 g unsalted butter, softened | ||||||
| 155 g almond flour | Process almond flour, powdered sugar & salt 20 sec, sift into bowl | Stir in first egg whites until thick paste forms, cover | Fold meringue into paste with J-folds until smooth ribbon forms | Pipe into circles, drop tray, rest 10–15 min until skin forms | Bake 310°F / 154°C, 10 min, rotate, bake 4–5 min more until set | |
| 155 g powdered sugar | ||||||
| ¼ teaspoon salt | ||||||
| 60 g aged egg whites (for paste) | ||||||
| 155 g granulated sugar | Heat sugar & water to boil in saucepan | Stream hot syrup into meringue at 244°F / 118°C, add vanilla, whip 6–8 min | ||||
| 40 g water | ||||||
| 60 g aged egg whites (for meringue) | Whip second egg whites & cream of tartar to soft peaks, then stiff glossy peaks | |||||
| ⅛ teaspoon cream of tartar | ||||||
| 1 teaspoon vanilla extract | ||||||
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