ingredients: (makes about 2 dozen)
2/3 cup ground almonds
1 1/2 cups powdered sugar
3 lrg. egg whites
5 tbsp granulated sugar
1 tsp vanilla extract
1. place the powdered sugar and ground almonds in a food processor and give them a good pulse until the nuts are finely ground, and then sift through a mesh sieve twice
2.in a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue, do not overbeat your meringue or it will be too dry
3. add half of the flour mixture to the meringue and stir it with a spatula while scooping it up from the bottom of the bowl
4.add the rest of the flour and mix it lightly in a circular motion
5. when the batter becomes slightly firm and drips slowly from the spatula, the mixing is done
6. place batter in a piping bag and pipe onto parchment or silicon lined baking sheets
7. rap the baking sheet firmly against the counter top (this will help the macarons hold their rounded shape and help the little "pied" foot to form
8. dry the macarons at room temperature for about 15-30 minutes, or until the batter doesnt stick to your fingers when touched
9.place oven racks in the center of the oven and preheat oven to 375 and bake 15-18 minutes (rotating half way through for even baking)
i made a mistake one mistake though... after i finished whipping the ganache i should have used it right away, but my littlest guy was getting a wee bit cranky... so i had to put it in the fridge while i took care of some mommy business... and when i took it out, it was more of a mousse then a ganache... still tasty but not the consistency i was going for...
if you notice the center of the macaron its a lovely pink color... i added some red food coloring to the batter, but as you can see it baked off and turned the top more of an apricot color... so for next time i'm going to double it up, or get some powdered food coloring...
all and all i was happy with the results... the macarons, although a little overcooked, still had a nice taste and texture... so that paired with the creamy dark chocolate and a semi-sweet and semi-tart raspberry was very enjoyable... until next time...
happy baking everyone!!