Macarons With Chocolate Ganache

Macarons is one of the famous and most popular small and sweet meringue based cookies like confectionary made with egg whites,almond powder, icing sugar and sugar with food colouring. I tasted my first macarons after a week i landed in Paris, it was more than 17years now. Obviously i want to make those addictive and irresistible macarons since a long. Here is my first macarons i tried few days back at home, i went through many sites to get an idea about making this cuties.

You doesnt need much experience in making them, just you have to follow exactly the measurements and macaronage where you will mix the almond powder and icing sugar mixture to the beaten egg whites, this part is very important for making macarons else your macarons wont get their feet properly.

My first trial turned out seriously prefect, just i couldnt able to get super prefect macarons as i didnt used macaron templates to get correct size, else my macarons was a big hit at home. Beware of these yummy confectionary, if you make them you wont keep urself away from them. As i choosed Kid's delight-Anniversary special for this week's blogging marathon, am posting this popular macarons coz my kids didnt stopped themselves having them.A fantastic confectionary to serve for a special occasions,definitely these macarons are kid's favourite anytime..Check out the other marathoners running this 20th edition of blogging marathon here.Sending this addictive macarons to Srivalli's Kid's Delight-Anniversary Potluck Party.

2nos Large egg whites (keep in room temperature for 24hours)
1cup Confectioner's sugar
3/4cup Almond flour
1/4cup Superfine sugar
pinch Salt
1/4tsp Green food colour powder

For Chocolate Ganache:
200grms Dark chocolate bar (chopped)
1/2cup Heavy cream
1tbsp Butter (unsalted)

Take the confectioner's sugar and almond flour in a food processor and pulse it until well combined, sift the mixture twice with the food colour and keep aside.

Whisk the whites with salt with a beater on medium speed until soft peaks form, reduce the speed to low and add the superfine sugar gradually.

Increase the speed to high and whisk until stiff peaks form (approximately 8 minutes). Add the flour-sugar mixture over the whites, fold until the mixture turns shiny and smooth (this is called macaronage, if you take the batter with a spatula, the batter of the macaron should fall like a ribbon)

Now transfer to a pastry bag filled with a plain round tip. Meanwhile line baking sheets over two baking trays, now pipe out small rounds with enough spaces between them on the line baking sheets, until the batter gets finished.

Tap the bottom of the baking try to the release the air from the piped batter and let them sit in room temperature for 30minutes to allow the skins to form(if you touch the top of the piped macarons, you can feel the top is hard and no batter will stick your finger)

Preheat the oven to 300F,bake the macarons for 20minutes, rotate the baking sheet half way for even baking, remover from oven and transfer to a cooling rack.

Chocolate Ganache:
Bring boil the heavy cream,add immediately the chopped dark chocolate pieces,,mix well and until you get a shiny thick chocolate sauce, remove it from the flame.

Whisk for a while,now add the butter and mix well, arrange this ganache in fridge for atleast an hour.

Assembling the macarons:
Take a macaron,fill it with half a teaspoon of chocolate ganache and close it with an another macaron. Arrange them in a box and conserve it in fridge atleast for a day.

Enjoy with your favourite drink.

Notes:
Use always food colours in powder form or gel food colouring, dont use liquid food colouring, this will spoil the macaron batter.

Piped macaron should sit in room temperature for 30 minutes before baking.