Ganache-filled macarons

Ganache-filled macarons

By
From
Baking
Makes
24
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
240g icing sugar, sifted, plus extra to dust
1 cup ground almonds, sifted
3 egg whites
2 tablespoons caster sugar

Ganache

Quantity Ingredient
135g dark chocolate, chopped
1/4 cup thickened cream

Method

  1. Lightly grease two baking trays and line them with baking paper.
  2. Combine the icing sugar and ground almonds in a bowl. Using an electric mixer, beat the egg whites until soft peaks form. Add the sugar and beat until dissolved. Fold the egg white mixture thoroughly into the almond mixture.
  3. Using a pastry bag and a plain 1.5 cm nozzle, pipe macarons 3 cm wide on the prepared trays. Lift the tray and bang it down hard to spread the macarons to 4 cm. Dust liberally with the extra icing sugar. Leave at room temperature for 15 minutes.
  4. Preheat the oven to 130°C (not fan-forced).
  5. Bake the macarons for 20 minutes or until lightly golden and crisp. Cool on the tray for 5 minutes before sliding the baking paper onto a wire rack to cool completely.
  6. Meanwhile, to make the ganache, combine the chocolate and cream in a small saucepan, then stir until melted and combined. Pour into a bowl and set aside to cool completely, until of a spreadable consistency.
  7. Scrape the macarons away from the baking paper sheet (they tend to stick a little) and pair according to size. Pipe or spoon a little ganache onto the flat side of a macaron and sandwich it together with another.
Tags:
baking
bakery
margaret
fulton
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