Chocolate Macaron With White Chocolate Ganache

At last macarons on my blog...I was thinking when I can post a macaron recipe on my blog.These are really a tricky cookie..There is no other dish I have tried this much to get it correct.When hearing we think 4 ingredients and easy to make but while making only we can know the difficulty.We have to take the exact measurements in grams.Once I did without gram measurement and my cookies went flat.

Then after that I did with grams but my batter became thin and again flopped.Next time I got the crust but no feet.After that I tried my cookies got cracked.Finally I got it right after 5 or 6 trials.When I saw the feet of these cookies I was soooo happy that I got my result.But each time it failed my kids were not at all bothered about its shape they enjoyed their cookies.But when they saw the macarons done they were soooooo happy and me toooo......My hubby was asking why u say this is so tricky to make this looks simple!!

For this cookies each and every step is important.Beating,folding,resting,tapping and heat of the oven.In one batch it self I got some cracked shells.

It tastes sooo heavenly with a crunchy crust and chewy inside and the filling give different taste to these cookies.

I watched more than 20 videos and read many articles on macarons.Before trying this you have to read many articles and watch many videos so that you can get an idea on how the batter looks like.

Now to my recipe..

Ingredients:

For Shell:

82grms Egg whites(of 2 eggs aged for 2 to 5 days)
82grms Almond Meal(blanched or silvered)
142grms Icing Sugar
67grms Granulated Sugar
12grms Cocoa Powder

For Filling:

100grms White Chocolate
50grms Cream

Method:

1.Separate the egg whites to a clean bowl and wrap it with a cling film and keep it on the kitchen counter for 24 to 48 hrs or in fridge for 5 days.
2.Before starting bring the egg whites to room temp.
3.Beat the egg whites in a stand mixer or a beater.
4.While beating add the granulated sugar little by little and beat well.
5.Beat till stiff and shiny peaks appears.

6.Grind the almond meal,cocoa powder and icing sugar together and sift this discard the large chunks.
7.Now add the almond mixture to the beaten egg whites.
8.Fold in with a spatula slowly till all the dry ingredients are fully incorporated in the egg whites.
9.This is called macronage and the batter should not be under mixed or over mixed.
10.The texture of this batter should be like when we lift the spatula with the batter it should fall down in thick ribbons and the peaks will disappear in 10 to 15 secs.This will be shiny.(It is said like 40 to 50 strokes.For me it was done in between 40 to 45 strokes).
11.Now fill the batter in a piping bag with plain round tip.
12.Line a baking sheet with parchment paper and pipe out small round into the baking sheet.
13.Tap the baking sheet on kitchen counter for several times to knock out the air.
14.Keep these shells for resting for 20 to 30 mins till a thin film appear on the shells.
15. When we touch it slightly it should not stick to the finger.

16.Preheat the oven at 140 degree C for 20 mins.
17.Bake the macarons at 140 degree C for 15 to 18 mins.
18.Bake one tray at a time.
19.After the macarons are done allow it to cool fully.
20.Peel out the shells carefully.

Filling:

1.Boil the cream in a sauce pan.
2.Put the chopped white chocolate in bowl and pour the boiled cream over this and mix well.
3.Let it cool down.
4.Now fill this ganache in a piping bag.
5.Pipe out some cream on one shell and sandwich with another shell.
6.Yummy yummy macarons ready to eat....