Macarons

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 36
• 1 1/2 cups sifted confectioners' sugar
• 3/4 cup sifted almond flour (such as bob's red mill)
• 3 egg whites
• 1 pinch salt
• 3 tablespoons granulated sugar
• 3 drops gel food coloring
• 4 ounces bittersweet chocolate, chopped
• 1/2 cup heavy cream
• 1/2 cup unsalted butter, softened (1 stick)
• 2 cups confectioners' sugar
• 1 pinch salt
• 2 -3 tablespoons heavy cream
• gel food coloring

Recipe

• 1 cookies:.
• 2 combine confectioner's sugar and almond flour in a food processor. pulse until blended and finely ground.
• 3 line 2 large baking sheets with parchment paper. preheat oven to 350 degrees f.
• 4 whip egg whites and salt in a stand mixer on medium high speed until frothy. gradually beat in granulated sugar, 1 t. at a time, until stiff peaks form, about 2 minutes.
• 5 fold 1/3 of the confectioner's sugar mixture into the egg whites. fold in remaining confectioner's sugar mixture and food coloring. transfer to a large piping bag (do not overfill the bag, use part of the batter at a time) and snip off a 1/2 inch opening.
• 6 pipe batter in 1 1/4 inch circles onto parchment paper. let stand at room temperature for 15-20 minutes.
• 7 bake cookies, one sheet at a time, for 15 minutes. cool completely on paper on wire racks.
• 8 ganache:.
• 9 place chopped chocolate in a small bowl.
• 10 in a small saucepan, heat cream just until steaming. pour over chocolate and stir until smooth.
• 11 refrigerate until good spreading consistency.
• 12 filling:.
• 13 beat butter until smooth. add confectioner's sugar and salt, beat on low speed until blended. add heavy cream and beat until good spreading consistency.
• 14 divide in half, tint half with gel food coloring.
• 15 carefully remove cookies from parchment. spread ganache or plain or tinted filling onto flat side of cookie. sandwich with another cookie. repeat with all cookies.