After too many takes and edits to mention, I finally finished my Project Food Blog entry for challenge #7 titled “Video 411″. Oh, and you do realize that I’ve only made it this far because of you, right? I just wanted to make sure that was clear.
Well, for this challenge we were asked to bring out our inner [insert your favorite TV celebrity chef here] and share one of our favorite recipes with you via video.
Making French Macarons is one of the things I enjoy making the most for two reasons. One, I find them easy to make and two, they bring the most smiles out of the people I share them with. I simply couldn’t ask for anything more.
My goal with this video was to attempt demystify the art of French Macaron making via what appears to be my innate ability to make them, since I have no real professional culinary/pastry training.
I hope you enjoy watching my video and you are able to learn something you didn’t know before along the way.
Basic French Macarons
90 grams egg whites
200 grams powdered sugar
110 grams ground almonds
25 grams granulated sugar
In a bowl whisk together the powdered sugar and ground almonds. Sift through a sieve twice and set aside.
With a hand mixer fitted with the whisk attachment, whip egg whites until they appear foamy, approximately 30 seconds. While the mixer is running carefully pour in the granulated sugar in a slow stream and continue beating the whites on high until they reach a consistency similar to that of shaving cream.
Be careful not to over-beat, or the meringue will be too dry.
Add the sifted dry ingredients to the meringue all at once. Begin folding, continue folding until the batter resembles a thick pancake batter. The folding should not take more than 50 strokes.
Fill a pastry bag fitted with a plain tip (Ateco #806 or #807) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit.
Preheat the oven to 300 degrees F.
When ready, bake for approximately 16-17 minutes, depending on the macaron size they might require a longer baking time. Allow them to cool, then transfer to a wire rack.
Note: In the video I made a mistake and said to pre-heat oven to 350 degrees F. the correct temperature is actually 300 degrees and not 350.
Milk Chocolate Ganache
1/4 cup heavy whipping cream
3 ounces milk chocolate chips
Bring heavy whipping cream to a boil and pour over the chocolate chips. Make sure all the chocolate chips are covered with the heavy whipping cream. Let the chocolate rest for a minute or two.
With a spatula or wooden spoon gently stir the chocolate chips into the heavy cream until completely smooth.
Place ganache in the refrigerator for at least 2 hours allowing it to chill properly.
Once chilled, remove from the refrigerator and fluff up with a whisk.
Place ganache in a piping bag fitted with a small star tip and pipe ganache onto your macaron shells.
Sandwich macaron shells together, place them in a sealed container in the refrigerator and let them rest for at least 24 hours.
Remove macarons from the refrigerator at least 1 hour before serving, and enjoy withing 7 days after making them.
And… that’s a Wrap!