Vanilla Macarons with Chocolate Ganache

These vanilla macarons are seriously addictive, filled with rich chocolate ganache — you will not be able to stop at one. Those gorgeous little French cookies, delicate and pretty, with a perfect balance between vanilla and chocolate. Notoriously finicky, but so worth it for afternoon tea or as a beautiful cake decoration.

Ingredients

Macaron Shells

• 150g ground almonds
• 150g icing sugar
• 55g "liquefied" egg whites (rested in the fridge 1-2 days if possible)
• 150g caster sugar
• 37ml water
• 55g "liquefied" egg whites
• 1 tsp vanilla extract (optional, added to the water)

Chocolate Ganache Filling

• 100g heavy cream
• 120g dark chocolate, finely chopped (milk chocolate also works)
• 15g unsalted butter

Directions

1. Process icing sugar and ground almonds together until well combined, 2-3 times, to eliminate lumps.
2. Mix the sugar-almond mixture with the first portion of egg whites to form a paste. Cover and set aside.
3. Heat sugar and water in a saucepan, brushing down the sides with a wet pastry brush to prevent crystallizing. At 115°C, start whisking the second portion of egg whites on medium-high speed until frothy.
4. At 118°C, slowly stream the hot syrup into the whisking egg whites. Whisk to stiff peaks, about 5-7 minutes.
5. Fold a spoonful of meringue into the almond-sugar paste to loosen it, then fold in the rest until the batter falls off the spatula in a ribbon that disappears in about 10 seconds.
6. Pipe 3.5cm rounds onto lined trays, spaced 2cm apart. Tap the trays firmly to release air bubbles.
7. Let the shells dry for at least 30 minutes until a skin forms and they're no longer sticky.
8. Bake at 150°C/300°F for about 23 minutes (timing varies by oven). Cool completely.
9. For the ganache, melt chocolate, butter, and cream together in the microwave in 30-second bursts. Chill until set, 4-8 hours, then whisk lightly or pipe as-is.
10. Pipe ganache onto half the shells and sandwich together. Store in the fridge but serve at room temperature — they're even better the next day.

Hugs, Alla xox

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