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YIELD 2-3 OR 4-5 DOZEN
PREP TIME 20 MINUTES + RESTING TIME
BAKING TIME 15 MINUTES + COOLING AND FILLING
TOTAL TIME 2 HOURS, 35 MINUTES
INGREDIENTS
Artisan Mixer 6
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Line 3 cookies trays with parchment paper. Set aside. In the bowl of your
stand mixer fitted with the whisk attachment, whip the egg whites and
granulated sugar on medium low speed until foamy (about 1-2 minutes).
Increase the speed to medium and whip for another 1-2 minutes. At this
point the egg whites will appear white, foamy and more air will be
incorporated into them. Increase the speed again to high and continue to
whip until sti, dry peaks are formed - about 5-7 minutes. In your food
processor, pulse the confectioners sugar and hazelnut flour about 10
times. Transfer to a sifter and sift the dry ingredients over the egg
whites. Using a silicone spatula, fold in the dry ingredients, deflating the
egg whites and rotating the bowl. As you fold and rotate, take the
spatula with the egg whites and beat it against the side of the bowl. You
want to fold about 40 to 50 times or until the batter looks like the texture
of lava. Transfer the batter to a pipping bag with a round tip. Pipe the
macarons at a 45˚ angle on the prepared baking sheet at your desired
size. Once you are finished pipping, bang the baking sheets agains your
counter to remove any air bubbles. Set aside for at least 1 hour to rest.
You want the shells to form a skin on top. Heat the oven to 300˚F.
Baking one tray at a time for 15 minutes, rotating the tray halfway
through the baking time.
While the macarons are resting make the filling: In a small saucepan over
medium heat -heat the heavy cream until it just begins to simmer. Place
the chocolate in a small bowl and pour the hot cream over it. Let sit for
30-45 seconds and then stir until the chocolate is completely melted. Let
the ganache set up for at least an hour. Once the macarons are baked
and cooled, flip half of them over and either spoon or pipe the chocolate
ganache in the center of each macaron. Top and refrigerate for 24 hours
to mature. Bring to room temperature before eating.
100 GRAMS EGG WHITES, ROOM TEMPERATURE
30 GRAMS GRANULATED WHITE SUGAR
200 GRAMS CONFECTIONERS SUGAR
120 GRAMS HAZELNUT FLOUR/MEAL SUCH AS BOB'S RED MILL
6 OUNCES BITTERSWEET 6O% CACAO CHOCOLATE, CHOPPED
3 OUNCES HEAVY CREAM
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