Ingredients
Equipment
Method
- 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.
Notes
**Food scale highly recommended**
*Use a DRY brush for speckling. Less is more so don't over speckle*
*Remember that less is MORE when it comes to food coloring. Add slowly!*