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Parisian Macarons with Chocolate Ganache Recipe

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Give the parisian macarons with chocolate ganache to your most special people as a sweet treat! The rich chocolate ganache sandwiched between two delicate meringue type cookies is sure to please even the most discriminating confectionary enthusiast.

Recipe courtesy Nam Nguyen of The Culinary Chronicles.

Servings: 24

Active time: 30 minutes

Total time:

Macaron Shells

Ingredients

  • 1 1/4 c almond meal or blanched almonds
  • 1 1/4 c confectioner’s sugar
  • 3 Davidson's Safest Choice® pasteurized egg white(s)
  • 2 Tbsp granulated sugar
  • powdered food color (optional)

Preparation

  1. If using blanched almonds, pulse the almonds in a food processor until it becomes finely ground. In a bowl, sift together the ground almonds (or almond meal) with the confectioner’s sugar and set aside.
  2. In a mixing stand fitted with the whisk attachment, whisk egg whites at room temperature until frothy. Slowly add granulated sugar and continue beating until stiff peaks are formed. Carefully begin incorporating the dry mixture into the meringue, gently folding until all items have been integrated. Halfway through the folding, add in the food color (optional).
  3. Using a pastry bag fitted with a large round tip, pipe small rounds of the mixture onto baking sheets lined with silicon mats. Rounds should be about 1-1½ inches in diameter. Once the baking sheets are filled, carefully tap the sheet on the counter to remove any possible air pockets. Let the macaron shells sit on the counter for 45-60 minutes to harden the outer shell before baking.
  4. Bake the shells at 300° F for 18-20 minutes. Transfer the baking sheets to cooling racks and cool completely before removing shells.

*Macarons shells can be made up to 24 hours in advance before filling and should be stored in airtight containers.

Chocolate Ganache

  • 4 oz heavy cream
  • 5 oz bittersweet chocolate, finely chopped
  1. In a small saucepan, bring the heavy cream just to a boil. Remove and pour the scalded cream through a fine-meshed sieve directly into the bowl of the chopped chocolate. Let the mixture sit for 1 to 2 minutes and then gently whisk until the ganache is smooth and glossy. Allow the ganache to sit for 20-30 minutes at room temperature.
  2. Fill the flat side of a macaron shell with ganache and sandwich with another shell. 

Notes

For more exact measurements, and if you have a kitchen scale at home, here are the ingredients in weights for the macaron shells:

  • 110 grams almond meal or blanched almonds
  • 180 grams confectioner’s sugar
  • 100 grams egg whites, room temperature
  • 30 grams granulated sugar

Variations

Optional: Age macarons in an airtight container hours before serving.

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no rating by on 02/13/13
these look so professional!

Nutrition Facts

Serving Size (1 cookie)
Total Servings 24

Amount Per Serving:

Nutrition Category Amount
Calories 120
Calories from Fat 60
Total Fat 7g (11% DV)
Saturated Fat 3g (15% DV)
Trans Fat 0g
Cholesterol 5mg (2% DV)
Sodium 10mg (0% DV)
Total
Carbohydrate
12g (4% DV)
Dietary Fiber 1g (4% DV)
Sugars 9g
Protein 2g
Vitamin A 2%
Vitamin C 0%
Calcium 2%
Iron 2%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.