Chocolate Macarons (Gluten-Free)

This afternoon I took my first bold attempt at making those heavenly-tasting macarons, you know, those bite-sized silky buttons, two tiny half-moons sandwiching a delicious filling. Macarons are famously notorious for being very very difficult to make - the recipe I used even had the exact number of strokes for folding in the dry ingredients into
the beaten egg whites. Well, as you can see from the photo, my first attempt was only half-successful, but not bad for a first try. My macarons didn't come out silky on top - in fact, they had teeny-weeny holes on them, and they came out flatter than shown in the recipe book. But I was consoled by the fact that they tasted delicious! I will keep trying this recipe until I get it right, so watch this space.

Ingredients:

1 cup powdered sugar

2/3 cup blanched almond flour (finely ground not the coarser almond meal)

3 tablespoons unsweetened cocoa powder

3 egg whites, at room temperature (note:  for best results, separate eggs      while cold, and leave the whites at room temperature for 3-4 hour)

1/4 cup granulated sugar

Chocolate ganache (see below), chocolate-hazelnut spread, or raspberry jam

Directions:

Line two baking sheets with parchment paper. Double baking sheets by placing another sheet underneath each to prevent macarons from burning or cracking. Do not use insulated baking sheets.

Place powdered sugar, almond flour and cocoa powder in food processor. Pulse 2 to 3 minutes or until well combined into very fine powder, scraping bowl occasionally. Sift mixture twice. Discard any remaining large pieces.

Beat egg whites in large bowl with electric mixer at high speed until foamy. Gradually add granulated sugar, beating at high speed 2 to 3 minutes until mixture forms stiff, shiny peaks, scraping bowl occasionally.

Add half of sifted flour mixture to egg whites. Stir with spatula to combine (about 12 strokes). Repeat with remaining flour mixture. Mix about 15 stroked more by pressing against side of bowl and scooping from bottom until batter is smooth and shiny. Check consistency by dropping spoonful of batter onto plate. It should have a peak which quickly relaxes back into batter. Do not over-mix or under-mix.

Attach 1/2-inch plain piping tip to pastry bag. Scoop batter into bag. Pipe 1-inch circles onto prepared baking sheet about 2 inches apart. Rap baking sheet on flat surface to remove air bubbles and set aside. Repeat with remaining batter. Let macarons rest, uncovered, until tops harden slight; about 15 minutes on dry days to 1 hour in more humid conditions. Gently touch top of macaron to check. When batter does not stick, macarons are ready to bake.

Meanwhile, preheat oven to 375F (correct temperature is critical, so use an oven thermometer, just to be safe). Place oven rack in the center. Place 1 sheet of macarons in oven. After 5 minutes, reduce heat to 325F. Bake 10 to 13 minutes, checking at 5-minute intervals. If macarons begin to brown, cover loosely with foil and reduce temperature or prop oven open slightly with wooden spoon. Repeat with remaining baking sheet.

Cool completely on pan on wire rack. While cooling, if they appear to be sticking to parchment, lift parchment edges and spray pan underneath lightly with water. Steam will help release macarons.

To make chocolate ganache: break a 4-ounce semi-sweet or bittersweet chocolate bar into pieces in a bowl; heat 1/2 cup heavy cream until bubbly then pour over chocolate; stir until smooth.

Match same-size cookies; spread bottom macaron with chocolate ganache (or your favrotie jam) and top with another. Store macarons in an airtight container in the refrigerator for 4 to 5 days. Freeze for longer storage. Makes about 20 macarons.