French Macaroon ◔‿◔

You'll be getting a lot of recipes of gooey yummy stuff. 

I thought i'll start of with something that is scary to make but it's yummy, moist, crunch and heavenly. French Macaroons.

The first time I tasted a French Macaroon I wondered why they were so popular. It wasn't until I bought a box of Pierre Herme's Macaroons from Paris that I finally knew why this pretty petit four was taking the world by storm. The combination of two almond flavored meringue cookies sandwiched together with a tasty filling is delightful.

The basic Macaroon starts with two almond flavored meringue cookies that have a thin outer crust that breaks easily when you bite into it, yet inside they're wonderfully soft and moist.

Try making these Chocolate Macaroon and see for yourself. 
Be very careful with the measurements:
I love this blog:
http://www.joyofbaking.com/frenchmacarons/MacaronsRecipe.html

French Macaroons: Makes about 30

Chocolate Ganache
Have ready three baking sheets lined with parchment paper.To make all the Macaroons the same size, I like to make a template. Take a piece of parchment paper and draw 20 - 1 1/2 inch (4 cm) circles, spacing the circles about 2 inches (5 cm) apart. 
Have ready three baking sheets lined with parchment paper.To make all the Macaroons the same size, I like to make a template. Take a piece of parchment paper and draw 20 - 1 1/2 inch (4 cm) circles, spacing the circles about 2 inches (5 cm) apart. 

Chocolate Macarons:

100 grams ground blanched almonds or almond meal/flour*

170 grams icing sugar

15 grams unsweetened cocoa powder

100 grams egg whites at (room temperature)

1/4 teaspoon cream of tartar (optional)

35 grams superfine or castor white sugar

4 ounces (120 grams) semisweet or bittersweet chocolate, cut into small pieces or shredded

1/2 cup (120 ml) heavy whipping cream (35-40% butterfat content)

1/2 tablespoons (6 grams) butter

Chocolate Macarons:

Place the template under your parchment paper so you can use it as a guide.

Place the ground almonds, confectioners sugar, and cocoa powder in your food processor and process until they are mixed together (about 30 seconds). Then sift the mixture to remove any lumps.

In the bowl of your electric mixer, fitted with the whisk attachment (can use a hand mixer), beat the egg whites and cream of tartar on medium speed until foamy. Gradually add the sugar, and continue to beat, on medium-high speed, until the meringue just holds stiff peaks(when you slowly raise the whisk the meringue stands straight up (no drooping)). Then, in three additions, sift the ground almond mixture over the meringue. When folding, cut through the meringue and then fold up and over, making sure to scrape the bottom and sides of the bowl. Once the almond mixture is completely folded (called macaronage) into the meringue (the batter will fall back into the bowl in a thick ribbon) it is time to pipe the Macaroons.

Fill a pastry bag, fitted with about a 1/2 inch (1 cm) plain tip, with about half the batter. Pipe about 1 1/2 inch (4 cm) rounds onto the parchment paper, using the template as a guide. Then carefully remove the template and gently tap the baking sheet on the counter to break any air bubbles (can also break air bubbles with the end of a toothpick). Let the Macaroons sit at room temperature for about 30-60 minutes(depending on the temperature and humidity of your kitchen) or until the tops of the Macaroons are no longer tacky when lightly touched.

Meanwhile, preheat your oven to 325 degree F (160 degree C) with the oven racks in the top and bottom third of the oven. Bake the cookies (two sheets at a time) for about 14 -16 minutes, rotating the pans top to bottom, front to back, about halfway through baking.The Macaroons are done when they just barely separate from the parchment paper. Remove from oven and let the Macaroons cool completely on the baking sheet placed on a wire rack. To assemble the Macaroons, take two cookies and sandwich them together with chocolate ganache. While you can serve the Macarons the day they are made, these cookies really need to mature for a day or two in the refrigerator. Bring to room temperature before serving.

ChocolateGanache: Place the chopped chocolate in a  heatproof bowl. Heat the cream and butter in a small saucepan over medium heat (or in the microwave). Bring just to a boil. Immediately pour the hot cream over the chocolate and allow to stand for a few minutes. Stir gently until smooth. If desired, add the liqueur. Let sit at room temperature until thick and of piping consistency. (This can take a few hours.) You can make the ganache the day before. Just cover and store at room temperature.

For more help there is an excellent food blog that I highly recommend, called notsohumblepie.com. Ms. Humble (as she is called) has done extensive research on the subject of making Macaroons. She even has a "Macaroon Troubleshooting" article that outlines the various problems (and reasons why) that can occur when making Macaroons.