French Macarons with Chocolate Ganache added to My Recipes successfully.
Category
Desserts
Servings
40 macarons
Prep Time
30 minutes
Cook Time
18 minutes
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Ingredients
7.05 ounces Gefen Almond Flour
7.05 ounces Gefen Confectioners' Sugar
2.65 ounces egg whites
1.76 ounces water
7.05 ounces white sugar
2.65 ounces egg whites
.02 ounce food coloring (optional)
4 ounces Elite Milk Chocolate
4 ounces Gefen Unsweetened Almond Milk
Almond Powder Mixture
Egg White Mixture
Chocolate Ganache
Directions
Prepare the Cookies
Mix the almond powder and confectioner’s sugar together. Add the first egg white and mix well.
In a saucepan, combine water and sugar, and let the mixture come to 116 degrees Celsius (241 degrees Fahrenheit).
In a stand mixer (or with a hand mixer), beat remaining egg whites until stiff peaks form, then lower the mixer speed and gradually add your hot sugar syrup.
Once the syrup is all poured in, return the mixer to maximum speed until the mixer bowl is warm. If adding food coloring, add here.
With a rubber spatula, fold in the almond powder mixture in three parts, adding a little at a time so as not to deflate the egg whites.
Transfer your macaron mixture to a large piping bag, and pipe small circles onto a baking sheet lined with parchment paper.
Bake for 18 minutes in oven preheated to 125 degrees Celsius (257 degrees Fahrenheit). Let cool.
Prepare the Ganache
Heat milk over a medium flame, stirring frequently. Bring to a boil and remove from heat.
Pour a third of the milk over the chocolate at a time, gently moving the bowl to let the milk melt the chocolate. Stir gently to avoid adding air into the ganache, and add the remaining soy milk.
Cover with plastic wrap placed directly onto the surface of the ganache. Let set in the fridge for about two hours.
Finish
Fill a piping bag with the ganache and pipe onto cooled macaron shells. (Alternatively, you can fill with fruit jam.)
Recipe Note
This recipe provided wth permission from Kosher.com.
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