Dark Chocolate Ganache Macarons

I thought I would share an easy, fun and quick way to make your macarons look pretty, just like the ones you buy at the cafes and stores.

All you need to do is melt some chocolate and place it into a piping bag or snaplock bag.  Snip a very small section of the end and pipe over the macarons and add sprinkles.  It's that easy and the macarons look so cute and pretty.

These Dark Chocolate Ganache Macarons are so delicious as the are filled with a chocolate ganache centre and topped with some chocolate and cute sprinkles. When you bite into it, you get the crispy shell, followed by the chewy centre.

The hardest thing is to leave the macarons to mature overnight in the refrigerator before eating them.  I couldn't wait and I had to try one and it was delicious.

Hope you get a chance to try out this fun technique to make your macarons look divine.

Happy Baking xo

Dark Chocolate Ganache Macarons

Ingredients

· 75 grams almond meal
· 1 cup icing sugar
· 2 egg whites
· 4 tablespoons caster sugar
· Food colouring (red red - Americolor)

Chocolate Ganache Filling

· 90 grams dark chocolate
· 2 tablespoons thickened cream

Decorations

· 50 grams dark chocolate
· Sprinkles

Instructions

1. Preheat oven to 130°C.

2. Line two baking trays with baking paper.

3. Sift almond meal and icing sugar together in a bowl.

4. Place egg whites and caster sugar into a large bowl. Place over a pot of simmering water on low. Whisk until the sugar has dissolved completely. To check if the sugar has dissolved, rub a bit of the mixture between your fingers.

5. Remove from heat and using an electric mixer, beat mixture until stiff peaks form. Add food colouring, beat until just combined.

6. Fold in half the almond mixture until just combined. Fold remaining mixture until the mixture is all combined and glossy (this may take a little bit of time). Remember to fold, not mix.

7. Spoon into a piping bag or a large snaplock bag. If using a snaplock bag, snip 1cm from a corner of the bag. Pipe round mixtures evenly onto the lined baking tray, allowing a bit of space between each piped macaron.

8. Tap the trays on the bench to remove air bubbles. Set aside for 30 minutes to an hour, or until the tops of the macarons are dry and firm to touch.

9. Bake macarons one tray at a time for 20 to 25 minutes or until tops are firm. Cool on trays and carefully transfer to cooling rack.

Dark Chocolate Ganache Filling

10. Place dark chocolate and cream in a microwave-safe bowl and microwave on high for 30 seconds and allow it to sit for 2 minutes. Stir mixture until combined and refrigerate until ganache is thickened and becomes spreadable.

11. Pipe some ganache onto half of the macaron shells and sandwich with remaining shells.

Decorating

12. Melt dark chocolate and place into a snaplock bag and cut a very tiny section of the edge. Pipe the chocolate over a section over the macaron shells and add sprinkles.

*Please note – the chocolate dries quickly so it’s best to pipe only two or three and add sprinkles before continuing to pipe more.

Tips

· Make sure the mixing bowl is completely dry when beating the egg whites. If there is water in the bowl the egg whites will NOT form a peak.

· To get evenly spaced macarons on a tray you can buy a template or make your own. I made my own by using baking paper and drawing circles evenly spaced out. I placed the template under the baking paper and piped my macarons onto the image. Remove the template after so that you can use it again.

· I turned the trays around at 10 minutes for a more even bake.

Did you bake this recipe?

Remember to tag @youcanbakeittoo on Instagram & hashtag #youcanbakeittoo 

so I can see your wonderful bakes.