I apologize for the unplanned hiatus! I’m back now. The last week’s life crises have been more or less resolved, and it’s time to get our holiday bake on.
We’re starting with French macarons, because, French macarons.
Let the games begin!
Chocolate Macaron Shells
Recipe from David Lebovitz
Chocolate Ganache & Buttercream Filling
When I first made this ganache, I didn’t think it worked, which is why I mixed it with buttercream for the macarons. The next day, I melted in extra chocolate (accounted for in this recipe), and when it re-cooled it turned out to be the best thing I’ve ever had. Where I’m going with all this is that this recipe makes leftovers. But you’re going to want them (I ate most of mine with a spoon). I’ll also be posting a recipe in the next few days to give you another idea of what to use it for!
- 1/2 cup whipping cream (not whipped)
- 2 teaspoons maple syrup
- 180 grams milk chocolate
- 60 grams dark chocolate
- 1 tablespoon butter
- In a saucepan over medium heat, bring the whipping cream and maple syrup to scalding. You’re looking for small bubbles at the edge of the pan, not a full rolling boil!
- Remove the pan from heat, and stir in both the chocolates (I used chocolate chips, but if you’re using baking chocolate blocks, chop them up first). Keep stirring until they’re completely melted – this may take a while, but don’t reheat the mixture. I promise they will melt completely.
- Stir in the butter until it’s melted too.
- Let cool – this took a long time for me. You’ll probably need to wait overnight. The ganache is ready when it’s a smooth caramel texture.
- 1/2 cup butter, at room temperature
- 1/2 teaspoon vanilla
- 1 tablespoon whipping cream (not whipped!)
- 2 cups icing sugar
- 1/2 tablespoon meringue powder (optional)
- In a stand mixer fitted with the paddle attachment, whip the butter.
- Add the remaining ingredients and mix the heck out it until smooth.
Mix about one cup of each ganache and buttercream together – try not to mix it too well; the marbled effect is beautiful (although, to be honest, it’s almost completely hidden in the cookie sandwich and therefore probably irrelevant). Use a butter knife to spread it onto the flat side of a macaron shell, and then make a macaron sandwich with a second shell.