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Robin's Eggs Macarons with Chocolate Ganache

Robin’s Eggs Macarons

These are the perfect treats for Easter time! Share them with your lucky friends! These macarons have a plain almond shell and are filled with delicious chocolate ganache!
Course Dessert
Cuisine French
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 26 macarons
Calories 170 kcal

Ingredients

For the shells

  • 3 egg whites
  • 1/2 cup white granulated sugar
  • 1 cup almond flour
  • 3/4 cup powdered sugar
  • One drop of Sky Blue Food coloring

Ganache Filling

  • 8 oz good quality chocolate chopped (I used Lindtt milk chocolate)
  • 8 oz heavy cream

Instructions

For the shells

  1. Before beginning, first make sure to measure out all of the ingredients.
  2. Second, leave 2 baking sheets ready, lined with parchment paper or silicon mat. I’ve printed a layout on my computer of 1 1/2” circles so I can pipe beautiful shells. There are also templates online you can print out, or you can even purchase silicon mats that already come with the circles printed in them.
  3. Leave a large piping bag fitted with a large round tip, all ready to go.
  4. Sift powdered sugar and almond flour together in a bowl and set aside.
  5. Mix whites and sugar together in a bowl or in a double boiler pan. I usually use my KitchenAid bowl, over a small saucepan of simmering water, where I also make sure the bottom of my bowl isn’t touching the water.
  6. Whisk whites and sugar over simmering water for about 1 minute. Remember, this water shouldn’t be boiling, it should be at a very slow simmer.
  7. Once sugar has been dissolved, you can start whipping the egg whites with the whisk attachment in your stand mixer. It will take about 3 minutes whipping on high, to obtain stiff peaks. You don’t want to underbeat the meringue, but you also don’t want to overbeat it.
  8. As soon as the meringue reaches stiff peaks, stop beating. Add sifted almond flour and powdered sugar. With a spatula, slowly fold mixture, doing a J motion.
  9. When you see that the dry ingredients have incorporated into the meringue, you may add the food coloring, if using.
  10. Keep folding, slowly, until you achieve the perfect consistency.
  11. This part right here is called macaronage.
  12. Once the batter seems like molten lava, it’s ready to be piped and baked.
  13. That’s what every other website out there says to describe the consistency your batter should be before you start piping it.
  14. Though, I think that’s a very broad way of describing the most important aspect in the process of baking macarons.
  15. So, there are a few more signs you should look for. First, the batter should be falling off the spatula in a ribbon, without breaking up.
  16. Second, scoop a little bit of batter with a teaspoon and spoon onto the baking sheet. Give it several seconds. If the batter is staying still with a point that won’t dissolve into the macaron, that means you probably have to stir a bit longer. So go ahead and give your batter a couple more folds.
  17. Test again.
  18. The batter is supposed to look glossy, fall smoothly out of the spatula. Grab some batter with your spatula and try to draw an 8-figure several times. If you’re able to do that without the batter breaking it, that’s a good indication that you should stop folding.
  19. You don’t want to overmix your mixture either, otherwise your macarons will lose shape and be completely all over the place.
  20. You want to mix just the right amount. It’s a fine line and you’ve gotta find it.
  21. Pipe as many circles as you can and bang baking sheets against the counter several times, to release air bubbles that will cause your macaron shell to break.
  22. Let your macarons dry for 20-60 minutes, depending on how humid your house is.
  23. Pre-heat the oven to 325F.
  24. Bake macarons for 4 minutes. Rotate them. Bake them for another 4 minutes. Rotate them again if necessary. Bake for another 4-6 minutes. The macarons will be ready once their color is deeper and they have beautiful little feet.

Ganache Filling

  1. Heat heavy cream until just before it boils. Don’t actually let it come to a boil.
  2. Pour it over chopped chocolate and stir until all chocolate is melted.
  3. Make sure there are no remaining bits of unmelted chocolate in the ganache. If, after stirring for a long time, there are still pieces of chocolate in the ganache, stick it in the microwave for 5-10 seconds at a time and keep stirring until the mixture is 100% smooth.
  4. Let it cool down, and refrigerate it until ready to use.
  5. Put it in a piping bag, so you can easily pipe dollops of filling inside the macaron sandwiches.
Nutrition Facts
Robin’s Eggs Macarons
Amount Per Serving
Calories 170
* Percent Daily Values are based on a 2000 calorie diet.