Egg whites from 3 large eggs
210 grams powdered sugar
125 grams almond flour
30 grams sugar
8oz semi-sweet chocolate
Preheat oven to 300F.
Prepare sheet pans with silpats or parchment paper if you do not have any silpats.
Separate egg whites at least 24 hours before making.
Set aside and keep refrigerated until ready to use.
When ready to use, allow whites to temper to room temperature.
Process powdered sugar and almond flour together in a food processor
Set aside in a bowl big enough to fold your meringue into the dry ingredients.
Slowly whip your whites in a mixing bowl fixed with a whip attachment.
When you see your whites are foamy, slowly add your sugar.
Whip until medium still peaks form.
Gently fold in the dry ingredients into your meringue in three additions.
Pipe your Macarons . Allow them Macarons to dry for at least 30-40 minutes. Longer if it is very humid.
Once Macarons have dried, bake in oven for 10-15 minutes. Macarons are done when they look dry and are firm to the touch.
Allow Macarons to cool then fill them with chocolate ganache.
Place chocolate in a heat proof bowl. Bring to a simmer cream. Pour cream over chocolate. Allow cream to heat chocolate for about a minute before whisking. If you have an immersion blender use this to combine cream and chocolate.
If not, use a whisk and start whisking in the center with small circles to larger ones as chocolate and cream combine.
Allow ganache to set a room temperature. It will be ready when it is soft and pliable.