Chocolate Ganache French Macarons Food

CHOCOLATE GANACHE FRENCH MACARONS

Steps:

• Line a cookie sheet with a silicone mat or you can use parchment paper if you don't have one.
• Using a food processor, pulse the powdered sugar and almond flour until fully combined and rid of lumps. Sift the combined dry ingredients into a large bowl. If you do not have a food processor you can just sift.
• In a medium bowl, prepare the french meringue. Beat the egg whites on low speed with a hand mixer until they get frothy. Increase the speed and slowly add the sugar. Beat until stiff peaks form. If you want to add any food coloring, do it now, but use it sparingly or you will make the meringue too liquidy.
• Add the french meringue into the dry ingredients and begin to gently fold. The batter should be fully combined and not streaky. When you are able to make a figure 8 with the batter in one motion, the batter is ready. If it is too runny it has been over-mixed.
• Transfer the batter to a piping bag fitted with a piping tip. Pipe 1-inch disks on to the silicone mat.
• Tap the cookie sheet on the countertop 3 or 4 times to get rid of any air bubbles. Use a toothpick to pop any remaining air bubbles.
• Lightly dust the cocoa powder over the top of the macarons.
• Allow the macarons to rest for an hour or until the tops of the macarons have dried. You will be able to gently run your finger over them without anyting getting on your finger.
• Preheat the oven to 280 degrees (F).
• Place the macarons on the middle rack of the oven and bake for 5 minutes, rotate the cookie sheet and bake for another 5 minutes, rotate the pan one last time and bake for 3 minutes. 13 minutes in total.
• Remove from oven and allow to cool completely on the cookie sheet.
• If the macarons were baked correctly they should easily peel off of the silicone mat.
• In a small saucepan heat the heavy cream over medium heat.
• When the cream comes to a light boil turn off the heat and add the chocoalte chips. Allow to sit for 5 minutes.
• Use a whisk to slowly stir the ingredients together until the chocolate is fully melted.
• Transfer the ganache to a small bowl and cover the surface of the ganache with plastice wrap. Place in fridge until fully cooled and thick.
• Transfer the ganache to a piping bag and pipe your desired amount onto the inside of a macaron shell. Sandwhich another macaron shell on top.

RASPBERRY CHOCOLATE FRENCH MACAROONS

Steps:

• Make macaroons:
• Line 2 baking sheets with parchment paper.
• Pulse almonds with 1/2 cup confectioners sugar in a food processor until very finely ground, 2 to 3 minutes, then transfer to a bowl. Sift in remaining cup confectioners sugar, stirring to combine.
• Beat egg whites with salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks. Add drops of food coloring to reach desired shade and mix at low speed until evenly combined. Stir almond mixture into meringue with a rubber spatula until completely incorporated. (Meringue will deflate.)
• Spoon batter into bag, pressing out excess air, and snip off 1 corner of plastic bag to create a 1/4-inch opening. Twist bag firmly just above batter, then pipe peaked mounds of batter (the size of a chocolate kiss) onto lined sheets about 1 1/2 inches apart. Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes.
• Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 300°F.
• Bake cookies, switching position of sheets halfway through baking, until crisp and edges are just slightly darker, 20 to 25 minutes. Cool completely on sheets on racks, about 30 minutes.
• Make ganache while macaroons bake:
• Melt chocolate with cream in a metal bowl set over a pan of barely simmering water or in top of a double boiler, stirring until smooth. (Bowl should not touch water.) Remove bowl from heat, then add butter and raspberry extract, stirring until butter is melted. Let stand at room temperature until cooled completely and slightly thickened.
• Assemble cookies:
• Carefully peel cookies from parchment (they will be fragile). Sandwich a thin layer of ganache (about 1/2 teaspoon) between flat sides of cookies.