ciao! cooks
French
Macarons
Dark chocolate ganache offsets
sweet macaron cookies
INGREDIENTS
French Macaron Shells
2/3 cup almond flour
1 cup icing sugar
3 egg whites (room temperature)
food colouring
Dark Chocolate Ganache
1 1/2 cups dark chocolate
2 cups heavy cream
1/4 cup icing sugar
1/8 tsp salt
Betty Lai and Douglas
Krahn
Chocolate Zen Bakery
DESIGN INSPIRATION
Betty Lai and Douglas Krahn of
Chocolate Zen Bakery have been
creating edible art for over 20 years.
The rose, a symbol of love and beauty,
was the source of inspiration for their
creations. Layering light and dark
colours on top of the design helps
accent the flowers' shape. These colourful confections are best
consumed the next day to ensure flavours meld with the shell.
METHOD
French Macaron Shells
1. Preheat oven to 325°F. Sift
almond flour and icing sugar
together.
2. Place egg whites into mixer
and mix on high until foam
forms. Slowly add sugar and mix
until thick and glossy.
3. Fold almond mixture into egg
whites in three stages. Add food
colouring until desired colour is
reached.
4. Once mixture ribbons off
spatula, transfer into piping bag
fitted with 1/4" circle tip.
5. Line baking sheet with
parchment paper. Pipe 1/4"
circles, tapping pan on surface
to get rid of extra air. Bake for
12 min.
Dark Chocolate Ganache
1. Melt chocolate in
microwavable bowl.
2. In a saucepan on high,
combine heavy cream, icing sugar
and salt and bring to boil. Add
chocolate and let sit for 1 min,
then whisk until smooth.
3. Refrigerate for approx. 1 hour.
4. Transfer into piping bag with
round or star tip. Pipe onto shell
making sure not to overfill. Top
with another shell.
5. Use food colouring and food
safe brush to decorate.
Piping chocolate ganache
in the center of the shell
ensures it extends to the
edge when sandwiched.
Yield 28 macarons
ciao! / apr/may / two thousand sixteen
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