French Macaron filled with chocolate ganache

Hi Guys, today i'm posting a recipe of french macarons,

i admit that these are the

 most hard and delicate cookies

to make, but don't worry i have 6 foolproof tips for you, if you follow

them correctly, you can't go wrong. So let's 

get started. 

French Macarons

3 Egg Whites
¼ cup white sugar (50 g)
2 cups confectioners sugar (200 g)
1 cup almond flour (120 g) 

Chocolate Ganache Filling

60g good quality chocolate

1/2 cup double cream

2 tbsp unsalted butter

STEP 1: SIFT THE ALMOND MEAL AND POWDERED SUGAR TO OBTAIN A VERY FINE POWDER AND HAVE A SMOOTH AND SHINY MACARON SHELL

STEP2: YOUR EGGS SHOULD BE AT ROOM TEMPERATURE, THAT IS A MUST, IF YOU HAVE FORGOTTEN TO REMOVE THEM FROM THE FRIDGE,

 DON'T WORRY,

JUST TAKE A BOWL, FILL IT WITH WARM WATER AND PLACE 

YOUR EGGS IN THERE

FOR ABOUT 5-10 MINUTES OR UNTIL THE EGGS ARE NO LONGER CHILLED

STEP3: ADD A LITTLE MORE FOOD COLOURING THAN DESIRED IN YOUR EGGS BECAUSE

IT TENDS TO FADE WHILE IT IS BAKING

STEP4: DO NOT OVERMIX, YOU GONNA END UP WITH A MACARON THAT IS 

FLAT

DO NOT UNDERMIX, YOU'LL END WITH UP A MACARON THAT CRACKS ON TOP,

WHICH IS NOT GOOD

THE RIGHT CONSISTENCY OF A MACARON IS NEITHER TOO THICK NOR TOO RUNNY

IT IS LIKE FLOWING LAVA, IT SHOULD BE 

DRIPPING WHILE YOU LIFT UP

YOUR SPOON, AND YOU DON'T REALLY SEE THE 

BUMPS OF THE ALMONDS. AFTER YOU HAVE REACHED THIS CONSISTENCY, 

DON'T MIX AT ALL!!! IT WILL BECOME RUNNY

STEP5: AFTER YOU HAVE FINISHED PIPING YOUR MACARONS, TAKE YOUR TRAY AND BANG THEM ON YOUR COUNTERTOP, SO THAT THE AIR BUBBLES ARE RELEASED. YOUR MACARONS SHOULD LOOK LIKE THIS

STEP6: LET YOUR MACARONS SIT OUT FOR ABOUT 20-30

 MINUTES OR WHEN THEY

BECOME DRY AND NO LONGER STICK TO YOUR 

FINGER AS YOU TOUCHES IT. IF YOU DON'T LET THEM SIT OUT, THEY GONNA SPREAD OUT IN THE OVEN AND BECOME FLAT.

Combine the almond flour and sugar together. Make sure to sift them

to obtain a fine powder.

mix your egg whites, by adding your granulated sugar 

gradually, add you food colouring. stop beating until you get stiff peaks as 

shown below.

Add the sifted confectioners sugar and almond meal in the egg whites, fold gently

until you achieve the right consistency.

Fill the batter in a piping bag or a ziplock bag and make small circles on a tray covered with parchment paper or silpat 

(the parchement is a must else your macarons will stick, don't try greasing your tray, because you don't wanna add grease to your macarons)

Bang them on your countertop until all the air bubbles are released 

and your macarons are smooth and shiny.

Let them sit out for about 20-30 minutes or until they are dry and no longer stick 

to your finger.

Bake them in a preheated oven at 20 minutes (put only one tray in the

 oven at a time, because these macarons are delicate

 and want all the space for themeselves,

so while one tray is baking, the other one is sitting out)

Take them out of the oven, and let them cool down (don't try to remove them 

while they are still hot they will stick to the 

paper an may sometimes break, so let them cool down completely).

Chocolate ganache filling

Heat your double cream until it starts to boil, stir in your chocolate

until it melts complety, add the unsalted butter and stir until well incorporated,

let it cool down, put it in the fridge for 30 minutes, it will

thicken up

Assembling your macarons

Remove the macarons shells from the parchment paper. fill the shell with 

ganache and put another shell on top, and it's done.

Macarons are better when eaten the next day, put it in the fridge and wait 

till next day, i'm sure you won't regret it.