Thursday, February 20, 2014

Pretty Pink Macarons w/ Chocolate Ganache

Pink Macarons 
w/ Chocolate Ganache
In case you haven't read my first macaron attempt post, check it out here for the basic recipe.

The only thing different with these cookies is the addition of the pink dye and the different filling.

Pink Macarons 
w/ Chocolate Ganache
Makes about 18

1 c powder sugar, sifted
3/4 c almond flour, sifted
2 large egg whites, room temp
1/4 c granulated sugar

Chocolate ganache:
1/4 c heavy cream, bring to simmer in a small sauce pan
1/4 c dark chocolate morsels
In a small glass bowl, pour heavy cream onto chocolate morsels, mix and set aside to cool.

For baking directions, I followed Martha Stewart's directions seen here. And I found a great video with great tips here.

Tip: The consistency and appearance of the cookies greatly depend on how well the batter is mixed. Under-mixing the batter will result in cracked cookies. Which in this case, I did under-mix, so I have quite a few that were cracked, but thankfully, many were okay. Your batter is perfect when it looks and has a "lava-like" consistency. Not too stiff and not to runny. 
Although some of the cookies did crack, they still will taste exactly the same, but since these cookies are 50% based on presentation, I hated seeing cracked cookies. But practice is what makes you a better baker!

Have a great day!!!

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