Raspberry Macarons with Chocolate Ganache

Happy memorial weekend everyone!  I was given a challenge by a friend to attempt to make the notoriously difficult Parisian macaron.  I did my research and read many blogs, watched You Tube videos, and waited for a day that was just the right humidity (only partially kidding).  There were so many stories of talented bakers failing on this challenge, let alone an amateur home maker as myself.  After comparing many recipes, I decided to go with one that would be exact with the proportions.  Yes, I broke out my dusty kitchen scale and measured all the ingredients by weight.  I sifted, then double sifted. I wanted these to be perfect and it seemingly worked!  These macarons developed a beautiful "foot" at the bottom during baking, were slightly crunchy on the top, chewy in the middle, the flavors of raspberry and chocolate did not disappoint!   I must confess though that although they came out of the oven looking flawless, I lost a few trying to spatula them off the cookie tray too early.  Then again, as I transported these filled cookies to friends and coworkers, some shells "cracked". After further inspection, it appears the space between the top hard shell and chewy cookie itself separated and created a hollow shell in many cases.  I will try to fold the macaronage a few more times for my next attempt to see if I can combat this problem. Or maybe carry then cookies in egg crates or more cushioning :P.  C'est la vie, they were still a treat to eat!

Tips: 

• Use an oven thermometer to check the consistency of your oven.
• Use a kitchen scale to measure all ingredients.
• Let the cookies "rest" for 30 minutes after piping and before baking.
• Use freeze dried fruit with no additives, which is common at natural food supermarkets.
• To make plain or vanilla macarons, just modify the recipe by removing the fruit.  Measurements of all other ingredients remain the same.
• The original recipe used 1/2 tsp kosher salt mixed into the egg whites before beating.  I accidentally omitted the salt, but it turned out fine. 
• My confectioners' sugar (organic) contained tapioca starch instead of the traditional corn starch. Either type should be fine, although I've read many blogs state that you should buy name brand sugar (rather than generic) because these tend to have less starch to sugar ratio.
• Some recipes leave egg whites at room temperature for 24 hrs, I left them for 1 hour only.

Raspberry Macarons with Chocolate Ganache

Adapted from Bravetart

Ingredients

115g ground almonds (I used Bob's Red Mill almond flour, sifted)

230g confectioners' (powdered) sugar

15g freeze-dried raspberries (Trader Joe's sells this)

144g egg whites, room temperature

72g granulated sugar

2 tsp food coloring - powder or paste recommended but small amount of liquid is ok

1 vanilla bean or 1 tsp vanilla extract (optional)

12 oz dark chocolate (for the ganache)
12 oz heavy whipping cream

Prep

Line two baking trays with parchment paper or Silpat. Tip: Draw circles on parchment paper using a 3cm diameter cookie cutter or template paper underneath Silpat to act as a guide.) Prepare a piping bag with a plain tip or alternatively a freezer size Ziploc bag with tip cut off will do.

Macaronage

     Pulse freeze dried raspberries in food processor until it becomes a powder.  Combine almond flour, powdered sugar and freeze dried fruit powder in a food processor, until all ingredients are thoroughly incorporated. Sift dry ingredients twice using a fine sieve and set aside.

    Using a stand mixer, beat the egg whites and sugar at a low speed (Kitchen Aid speed four) for 2 minutes, medium speed (Kitchen Aid six) for 2 minutes and a high speed (Kitchen Aid eight) for 2 minutes until egg whites are very stiff. Add the food coloring powder (and vanilla bean/extract if using) mix for one minute at the highest speed (Kitchen Aid ten).

Combine wet and dry

     Add the dry ingredients to the egg whites.  Fold the mixture, pressing it against the sides of the bowl to deflate the mixture. Fold about 40 times, stopping every few strokes after 30 to check the consistency. It should be lava-like, flowing in ribbons off the spatula. Transfer the mixture to the piping bag, sealing the open end with a twist and holding firmly with the hand that will not be actively piping.

     Pipe the macarons, holding the piping tip at an angle to the baking sheet, about 3cm in diameter, and quickly removing the tip when you have finished piping, making a shape like a comma. Tap the tray 3-4 times on a hard surface. You may see air bubbles coming to the surface, and the macarons will appear more evenly round. Rest the trays of macaron shells at room temperature for 30 minutes before baking.  Pre-heat the oven to 300˚F.

Chocolate Ganache 

Melt equal parts dark chocolate and heavy whipping cream in a saucepan on medium heat to a slow simmer. Turn off heat and stir thoroughly. Refrigerate about 15 minutes until it cools to a spreadable consistency and set aside.

Bake

Place one tray of macarons on an empty baking tray and bake on the middle rack of the oven for 8 minutes at 300˚F.  Then turn the tray from back to front and bake an additional 8 minutes.  Remove from oven and let the tray sit for a few minutes.  Remove the parchment from the tray and allow to sit on a cool surface for at least 30 minutes, then remove macaron shells to a cooling rack.

     

Fill 

Store in an airtight container overnight.  Once completely cool, fill with ganache or filling of your choice.  Due to a ripening affect, the flavors of the macarons will meld over time, they are best eaten 1 - 2 days after baking day.