Chocolate Macarons

Macarons:

3 2/3 cups (450 grams) confectioners' sugar

4 cups (400 grams) almond flour or finely ground blanched almonds

7 tablespoons (44 grams) Dutch-processed cocoa powder

9 large egg whites, at room temperature

2 cups (400 grams) granulated sugar

Ganache:

4 ounces (120 grams) 50% chocolate, chopped

2 ounces (53 grams) 100% chocolate, chopped

4 1/2 teaspoons (27 grams) light corn syrup

1 cup (240 grams) heavy cream

Make the macarons:

Place a rack each in the upper and bottom thirds of the oven and preheat the oven to 400 degrees. Line two baking sheets with silicone baking mats. If you have enough baking sheets, double them up (this will prevent the macarons from baking too fast).

Sift together the confectioners' sugar, almond flour, and cocoa powder over a large bowl. Stir in 4 of the egg whites, until the mixture is smooth and lump-free.

With a candy thermometer handy, combine the granulated sugar and 1/2 cup (125 grams) water in a medium saucepan over medium-high heat. If sugar sticks to the sides of the pan, dip a pastry brush in water and brush the sides.

While the sugar is cooking, put the remaining 5 egg whites in the bowl of an electric mixer fitter with the whisk attachment. Once the sugar reaches 230 degrees on the candy thermometer, start beating the eggs on medium speed. When the sugar reaches 250 degrees, pour it into the eggs in a slow stream, with the mixer running, down the inside of the bowl. Continue beating until the meringue is thick and the bottom of the bowl is cool to the touch.

With a silicone spatula, gently fold the meringue into the dry ingredients, in four increments. Fold until everything is well combined.

Spoon the batter into a pastry bag or resealable plastic bag, and cut a 1/2 inch opening in the tip or corner of the bag. Pipe the batter into quarter-size disks on the prepared baking sheets, leaving about 1 inch between macarons. The macarons should have a uniform size. Let them sit out at room temperature for 15 minutes, until a skin forms. This will transform into a beautiful crust on the finished macarons.

Put the macarons in the oven, and turn the oven off for 5 minutes. After that time, turn it back on to 400 degrees, and continue baking for 8 minutes, until a crust forms and they are soft inside. Remove from oven and let the macarons cool on the pans.

Make the ganache:

Combine both chocolates and the corn syrup in a medium bowl. Pour the cream in a medium saucepan over medium-high heat and bring to a boil. Pour over the chocolate, and whisk until the chocolate is melted and the mixture is smooth. Let the ganache cool, stirring periodically with a silicone spatula, until it reaches pipeable consistency, about 60 minutes. It should feel like a thick icing.

Assemble the macarons:

Turn the silicone baking mat over, and carefully pull it away from the macarons, to free them. Turn half of the macarons over, so that their flat side is facing up.

Spoon the ganache into a pastry bag or resealable plastic bag, and cut a 1/2-inch opening in the tip or corner of the bag. Pipe a nickel-size amount of ganache in the center of the macarons that are facing up. Gently press the remaining macarons over the ganache, to make small sandwiches. Try to match the size of the two halves as closely as possible.

Store the macarons in an airtight container in the refrigerator for up to one week, or in the freezer for up to two months.

Source: Chocolate Epiphany by Francois Payard