Pastry Chefs Betty Lai and Douglas Krahn
Chocolate Zen Bakery
Dark Chocolate Ganache
1 1/2 cups dark chocolate
2 cups heavy cream
1/4 cup icing sugar
1/8 tsp salt
Method
French Macaron Shells
- Preheat oven to 325°F. Sift almond flour and icing sugar together.
- Place egg whites into mixer and mix on high until foam forms. Slowly add sugar and mix until thick and glossy.
- Fold almond mixture into egg whites in three stages. Add food colouring until desired colour is reached.
- Once mixture ribbons off spatula, transfer into piping bag fitted with 1/4″ circle tip.
- Line baking sheet with parchment paper. Pipe 1/4″ circles, tapping pan on surface to get rid of extra air. Bake for 12 min.
Dark Chocolate Ganache
- Melt chocolate in microwavable bowl.
- In a saucepan on high, combine heavy cream, icing sugar and salt and bring to boil. Add chocolate and let sit for 1 min, then whisk until smooth.
- Refrigerate for approx. 1 hour.
- Transfer into piping bag with round or star tip. Pipe onto shell making sure not to overfill. Top with another shell.
- Use food colouring and food safe brush to decorate.
Yield 28 macarons