French Macaroons with Bittersweet Chocolate Ganache

Name: French Macaroons with Bittersweet Chocolate Ganache
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 20
Cuisine: Mediterranean, French, European
Ingredients: 57 grams bittersweet or semisweet baking chocolate, finely chopped; 198 grams 1/4 cups blanched whole almonds (about; 1 Tbsp butter, softened; 1 teaspoon light corn syrup; 3 egg whites; 1 teaspoons Betty Crocker® red gel food color; 3 Tbsps granulated sugar; 355 milliliters powdered sugar; 0 teaspoons salt; 59 milliliters whipping cream

You can never have too many dessert recipes, so give French Macaroons with Bittersweet Chocolate Ganache a try. This recipe makes 20 servings with 134 calories, 3g of protein, and 8g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes. If you have granulated sugar, whipping cream, butter, and a few other ingredients on hand, you can make it. This recipe is typical of Mediterranean cuisine.

Instructions

Fill small bowl half full with hot water.

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Water

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Bowl

Place egg whites in custard cup or another small bowl; place in bowl of water, making sure water doesn’t get into the egg whites.

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Egg Whites

Custard

Water

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Bowl

Let stand about 3 minutes or until egg whites reach 75°F. Line 2 cookie sheets with cooking parchment paper or silicone baking mats.

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Egg Whites

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Baking Paper

Baking Sheet

In blender, place almonds and 1/4 cup of the powdered sugar. Cover; blend on high speed 1 to 2 minutes, scraping sides occasionally, or until almonds are very finely ground.

Ingredients you will need

Powdered Sugar

Almonds

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Blender

Place strainer over medium bowl. Using rubber spatula, press almond mixture through strainer into bowl. Return any almonds left in strainer to blender; add 1/4 cup of the remaining powdered sugar. Cover; blend on high speed 1 to 2 minutes, scraping sides occasionally, or until almonds are very finely ground. Press almond mixture and remaining 1 cup powdered sugar through strainer into bowl; set aside. Discard any remaining large almond pieces.

Ingredients you will need

Powdered Sugar

Almonds

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Sieve

Blender

Spatula

Bowl

In another bowl, beat egg whites, salt and food color with electric mixer on high speed just until foamy. Gradually add granulated sugar, 1 tablespoon at a time, beating on high speed 1 to 2 minutes or until soft peaks form. Using rubber spatula, fold about half of the almond mixture into egg white mixture until completely incorporated. Fold in remaining almond mixture.

Ingredients you will need

Granulated Sugar

Egg Whites

Food Color

Almonds

Salt

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Hand Mixer

Spatula

Bowl

Spoon batter into decorating bag fitted with 1/2-inch plain tip. Pipe batter in 20 (1 1/2-inch) circles onto each cookie sheet about 1 1/2 inches apart. If tops have a peak, wet fingertips lightly on damp paper towel and press down to flatten. Tap bottom of cookie sheet on counter a few times to flatten cookies.

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Baking Sheet

Paper Towels

Let stand uncovered at room temperature 30 minutes to allow a light crust to form on tops.

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Crust

Heat oven to 300°F.

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Oven

Bake one pan at a time 17 to 18 minutes or until tops look set. Cool on pan on cooling rack at least 10 minutes. With metal pancake turner, remove cookies to cooling rack.

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Wire Rack