These tasty macarons are colored in a lovely robins egg blue, speckled with a vanilla/cocoa mixture and filled with a decadent milk chocolate ganache. Just in time for Easter season!
Macarons are intimidating and tricky. The good news is that they only require a handful of ingredients and once you figure it out, you are set. You will need the following ingredients measured precisely:
Egg Whites: Some say to age them meaning to leave them at room temperature for an extended period of time. I have never done that and mine have turned out lovely. It’s up to you! However, make sure that your egg whites are at room temperature.
Granulated Sugar: Only requires a little bit, but this helps aerate and whip up the egg whites.
Almond Flour: Gives a tender texture. It is ground almonds so make sure that this is sifted to prevent clumps. Do not replace with other types of flour.
Powdered Sugar: Thickens and sweetens; should also be sifted.
Food coloring: Blue and small droplet of yellow. I would highly recommend using a powder or gel food coloring. Liquid can alter the consistency of the batter.
Equipment: Food scale (strongly recommend), stand mixer with whisk attachment, flour sifter, piping bags and a plain round tip for piping (Wilton 1A is what I use).
Both of these products should be available to you locally.
As I stated above, macarons can be tricky. No feet. Humidity. Cracked shells. Overmixed batter. Undermixed batter. Weak meringue. Do I have you scared yet? I’ve included a couple links for trouble shooting your macarons, tips/tricks, learning the process and becoming more comfortable.
Robin’s Egg Macarons with Milk Chocolate Ganache
Equipment
- Flour Sifter
- Stand Mixer with whisk attachment
- Food Scale
- Piping Bags with wilton 1A tip
- Stiff pastry brush OR new small paintprush
Ingredients
- 135 g sifted almond flour
- 120 g sifted powdered sugar
- 100 g egg whites, room temperature (about 3)
- 100 g granulated sugar
Milk Chocolate Ganache:
- 1 ⅓ cup milk chocolate chips
- ½ cup heavy cream
Robin's Egg Speckles:
- 1 tbsp cocoa powder
- 3-4 tsp vanilla extract
Instructions
- 1. Preheat oven to 325°. 2. Place the egg whites in the bowl of stand mixer with whisk attachement and begin whisking at medium speed. One the egg whites are forming and no longer a liquid substance, add the granulated sugar gradually. Whip until they hold a stiff peak (this can take several minutes, usually 10-15). Add the gel or powder food coloring and whisk until incorporated and to the color desired. 3. Sieve the almond flour and powdered sugar together. 4. Fold in the flour/powdered sugar in thirds, mixing until the batter has a lava-like consistency and forms a ribbon when falling from spatula. 5. Once correct consistency, fill 1/2 the piping bag equiped with tip with batter. Pipe circles onto a slipat mat. Bang pan on counter 3-4 times to remove air bubbles. Let sit for 15 minutes. Then bake for 13-14 minutes. Cool completely before removing from mat. 6. Decorating: Whisk together the cocoa powder and vanilla in a small bowl. Dip a stiff pastry brush or new paintbrush in the mixture and flick onto the macarons to create the speckled effect. Let dry completely. 7: Filling and Assembly: In a small saucepan, heat the heavy cream until it comes to a slight boil. Pour over the chocolate chips and let sit for 2 minutes before stirring well to combine. Let cool and thicken. Then, pipe around the bottom half of the macaron. Sandwich with another macaron. Repeat until all macaron shells have a partner.
