Friday, April 1, 2011
This batch of macarons are vanilla flavored, teal colored cookie shells with chocolate ganache filling. The ganache filling is courtesy of David Lebovitz.
I really like the look of the teal colored cookie with the ganache center- and to be honest, I was looking for an excuse to use my awesome Americolor Teal food coloring. Additionally, I made this batch with Bob's Red Mill Almond Flour, instead of the cheaper almond mill from Trader Joe's. Using the finer almond flour seems to create cookies with more rounded tops and smaller, more delicate feet.
For the Macaron Cookie Shells:
See Macaron Marathon (Part 1)
Chocolate Ganache Filling (from David Lebovitz)
½ cup heavy cream
2 teaspoons light corn syrup
4 ounces bittersweet or semisweet chocolate, finely chopped (I used chocolate chips)
1 tablespoon butter, cut into small pieces
Heat the cream in a small saucepan with the corn syrup. When the cream just begins to boil at the edges, remove from heat and add the chopped chocolate. Let sit one minute, then stir until smooth. Stir in the pieces of butter. Let cool completely before using.