I can't believe it's almost 3 years since I made my first macaron from Chocolate Desserts by Pierre Herme. I've been making macarons with different recipes and techniques, but I think this one is the simplest and tastiest one so far.
- 70 g almond flour
- 125 g powdered sugar
- 12.5 g cocoa powder, Dutch processed
- 50 g egg whites, aged
1. Preheat the oven to 350 degrees.
2. Sift almond flour, powdered sugar and cocoa powder together. Set aside.
3. Whip egg whites until firm.
4. Fold the dry ingredients into the whites in 3 additions.
5. Spoon the batter into a piping bag with plain tip, and pipe the batter into rounds about 1 inch on the prepared baking sheet.
6. Tap the sheet pan once and rest for an hour or until the skins are form.
7. Double the baking sheet.
8. Lower the oven temperature to 325 degrees, and bake for 8-10 minutes.
For the blue cheese ganache, click here. I double the amount of blue cheese for this post.