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1
Line two baking sheets with parchment paper; set aside.
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2
Fit a large pastry bag with a 1/2-inch plain tip; set aside.
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3
Place the powdered sugar, almond flour, cocoa powder, and salt in a food processor fitted with a blade attachment and pulse several times to aerate.
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4
Process until fine and combined, about 30 seconds.
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5
Sift through a flour sifter into a large bowl; set aside.
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6
Make a meringue by placing the egg whites in the clean bowl of a stand mixer fitted with a whisk attachment.
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7
Beat on medium speed until opaque and foamy, about 30 seconds.
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8
Add the cream of tartar, increase the speed to medium high, and beat until the egg whites are white in color and hold the line of the whisk, about 1 minute.
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9
Continue to beat, slowly adding the granulated sugar, until the sugar is combined, the peaks are stiff, and the whites are shiny, about 1 minute more.
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10
(Do not overwhip.)
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11
Transfer the meringue to a large bowl.
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12
Using a rubber spatula, gently fold the dry mixture into the egg whites in four batches until the dry ingredients are just combined.
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13
(The meringue will deflate.)
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14
With the final addition, stop folding when there are no traces of egg whites, the mixture runs like slow-moving lava, and it looks like cake batter.
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15
(Do not overmix.)
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16
Transfer the batter to the pastry bag.
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17
Pipe out 1-1/4-inch rounds about 1 inch apart onto the baking sheets, about 25 per sheet.
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18
Pick up the baking sheets and bang them against the work surface to help create the macaron base, or foot.
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19
Let the rounds sit at room temperature for 30 minutes to dry the tops and ensure even cooking.
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20
Heat the oven to 350 degrees F and arrange a rack in the middle.
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21
Bake the macarons one sheet at a time for 7 minutes.
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22
Rotate the sheet and cook for 7 minutes more.
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23
Transfer the sheet to a rack to cool completely.
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24
Place the chopped chocolate in a large bowl.
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25
Warm the cream in a small saucepan over medium heat until it just starts to boil.
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26
Stir it into the chocolate without creating bubbles.
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27
Let sit for 1 minute.
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28
Add the butter and stir until smooth.
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29
Chill in the refrigerator until thickened but still spreadable, about 30 minutes.
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30
Pair macarons of similar size.
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31
Remove the ganache from the refrigerator.
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32
If you choose to pipe the ganache, transfer it to a resealable plastic bag and snip about a 1/2 inch off a bottom corner.
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33
Squeeze or scoop the ganache to about the size of a cherry (about 1 teaspoon) onto the center of a macaron half.
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34
Top with another half and press gently so that it looks like a mini hamburger.
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35
The filling should not ooze out the edges.
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36
Refrigerate, covered, at least 24 hours before serving.
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37
!
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38
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