French Chocolate Macarons With Chocolate Ganache Recipe

7/27/2019 French Chocolate Macarons With Chocolate Ganache Recipe

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French Chocolate Macarons withChocolate Ganache Recipe

INGREDIENTS

For the macarons:

2 cups powdered sugar

1 cup almond flour or almond meal

3 tablespoons natural unsweetened cocoa powder

1/4 teaspoon fine salt

3 large egg whites, at room temperature

Pinch cream of tartar

3 tablespoons granulated sugar

For the ganache filling:

4 ounces bittersweet chocolate, finely chopped

1/2 cup heavy cream

2 tablespoons unsalted butter (1/4 stick), at room temperature and cut into cubes

INSTRUCTIONS

For the macarons:



1. Line two baking sheets with parchment paper; set aside. Fit a large pastry bag with a 1/2-inch plain tip;

set aside.

2. 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. Process until fine and combined, about 30 seconds. Sift

through a flour sifter into a large bowl; set aside.

3. Make a meringue by placing the egg whites in the clean bowl of a stand mixer fitted with a whisk

attachment. Beat on medium speed until opaque and foamy, about 30 seconds. 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. 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. (Do not overwhip.)

Transfer the meringue to a large bowl.

4. Using a rubber spatula, gently fold the dry mixture into the egg whites in four batches until the dry

ingredients are just combined. (The meringue will deflate.) 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. (Do not overmix.)

5. Transfer the batter to the pastry bag. Pipe out 1-1/4-inch rounds about 1 inch apart onto the baking

sheets, about 25 per sheet. Pick up the baking sheets and bang them against the work surface to help



create the macaron base, or foot. Let the rounds sit at room temperature for 30 minutes to dry the tops

and ensure even cooking.

6. Heat the oven to 350°F and arrange a rack in the middle. Bake the macarons one sheet at a time for 7

minutes. Rotate the sheet and cook for 7 minutes more. Transfer the sheet to a rack to cool completely.


1. Place the chopped chocolate in a large bowl.

2. Warm the cream in a small saucepan over medium heat until it just starts to boil. Stir it into the chocolate

without creating bubbles. Let sit for 1 minute. Add the butter and stir until smooth. Chill in the refrigerator

until thickened but still spreadable, about 30 minutes.

To assemble:

1. Pair macarons of similar size. Remove the ganache from the refrigerator. 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. Squeeze or

scoop the ganache to about the size of a cherry (about 1 teaspoon) onto the center of a macaron half.

Top with another half and press gently so that it looks like a

mini hamburger. The filling should not ooze out the edges. Refrigerate, covered, at least 24 hours before

serving.



Double-Chocolate Brownies Recipe

INGREDIENTS

Nonstick pan spray

1/2 cup plus 2 tablespoons all-purpose flour

1/2 teaspoon salt 3 tablespoons canola oil

3/4 cup sugar

1/3 cup plain nonfat Greek-style yogurt

1 teaspoon pure vanilla extract

1/2 cup unsweetened Dutch-processed cocoa powder

2 egg whites from large eggs

1/3 cup mini semisweet chocolate chips

INSTRUCTIONS

1. Preheat the oven to 350°F with a rack in the center position. Coat a 9-inch square baking pan

with pan spray.

2. In a small bowl, whisk together the flour and salt; set aside.



3. Heat the oil in a medium saucepan over medium heat just until warm. Use a whisk to stir in the

sugar until it is evenly moistened. Add the yogurt and vanilla, and stir until thoroughly combined.

Stir in the cocoa powder, several tablespoons at a time, to make a thick, dark paste.

4. In a small clean bowl and using a clean whisk, beat the egg whites just until they are very thick

and foamy. Whisk the whites into the chocolate mixture just to combine. Fold in the flour

mixture until streaky, then fold in the chocolate chips just until combined.

5. Spread the batter evenly in the prepared pan. Bake for 15 minutes, or until the top has formed

a crust and a knife inserted into the center still comes out with wet crumbs on it. Transfer the

pan to a wire rack and it let cool for at least 1 hour before cutting.

6. To serve: Cut the brownies into 4 even strips one way, then 4 the other, to make 16 brownies.

7. Store any leftover brownies at room temperature, tightly wrapped in plastic film, for up to 4

days, or overwrap with foil and freeze for up to 2 weeks. Thaw individual frozen brownies at

room temperature.



Chocolate Ganache Tart Recipe

INGREDIENTS

For the crust:

8 tablespoons unsalted butter (1 stick), melted


1 vanilla bean, halved, seeds scraped, bean reserved


1 1/4 cups all-purpose flour

For the filling:

8 ounces bittersweet chocolate, finely chopped

4 ounces semisweet chocolate, finely chopped

4 tablespoons unsalted butter (1/2 stick), cut into small pieces

1 cup heavy cream



For the cherry-vodka sauce:

2 (10-ounce) bags frozen cherries (about 4 cups)

1/2 cup vodka


INSTRUCTIONS

For the crust:



1. Heat the oven to 350°F and arrange a rack in the middle.

2. Combine butter, sugar, vanilla seeds, and salt in a large bowl and stir until evenly incorporated.

Add flour and stir until just combined and a soft dough forms.

3. Sprinkle dough over the bottom of a 9-inch tart pan with a removable bottom. Using a

measuring cup or your fingers, evenly press the dough into the bottom and up the sides of the

pan (flour the cup occasionally to prevent sticking).

4. Cover the tart shell with plastic wrap and let it rest in the refrigerator for 30 minutes. Once

chilled, prick it all over with a fork and bake until golden brown, about 20 to 25 minutes.

5. Remove from the oven and cool completely on a wire rack.

For the filling:

1. Place chocolate and butter in a medium bowl; set aside.

2. Combine cream, sugar, and salt in a small saucepan over medium heat and stir until sugar

dissolves and liquid is just at a simmer, about 4 minutes.3. Pour cream mixture over chocolate and butter and let sit until melted, about 4 minutes. Gently

stir until smooth.

4. Pour ganache into the cooled tart shell and transfer to the refrigerator. Chill until set, about 1

1/2 to 2 hours.

For the cherry-vodka sauce:

1. Place cherries, vodka, sugar, and reserved vanilla bean from the crust in a small saucepan

over medium-high heat and stir to combine. Bring to a boil, then reduce heat to low and simmer,

stirring occasionally, until cherries start to break down and syrup has thickened, about 50

minutes. Remove from heat and let cool. Serve with slices of tart.



Basic Chocolate Ganache Recipe

INGREDIENTS

8 ounces semisweet chocolate, coarsely chopped

1 cup heavy cream

1 tablespoon unsalted butter, at room temperature

INSTRUCTIONS

1. Place chocolate in a medium heatproof bowl; set aside.

2. Place cream in a small saucepan over medium heat and bring to a simmer. Pour over

chocolate and let stand until chocolate has softened, about 5 minutes.

3. Add butter and stir until smooth. Let cool slightly before using.



Peanut Butter and Chocolate Cookieswith Ganache Filling Recipe

INGREDIENTS

For the cookies:

1 cup all-purpose flour

1/4 cup plus 2 tablespoons natural unsweetened cocoa powder

1/2 teaspoon baking soda


8 tablespoons unsalted butter (1 stick), at room temperature

1/4 cup plus 2 tablespoons packed dark brown sugar

1/4 cup plus 2 tablespoons granulated sugar

1/3 cup natural-style creamy peanut butter (no sugar added)

1 large egg, at room temperature

1 teaspoon vanilla extract

For the ganache filling: 3 ounces semisweet chocolate, finely chopped

1 tablespoon plus 1 teaspoon natural-style creamy peanut butter (no sugar added)

1/4 cup plus 1 tablespoon heavy cream

To garnish:

2 tablespoons roasted, salted peanuts, finely chopped



INSTRUCTIONS

For the cookies:

1. Heat the oven to 350°F and arrange the racks to divide the oven into thirds. Line 2 baking

sheets with parchment paper and set aside.

2. Combine the flour, cocoa, baking soda, and salt in a medium bowl and whisk to aerate and

break up any lumps; set aside.

3. Combine the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment.

Mix on medium speed until lightened in color and fluffy, about 3 to 4 minutes. Stop the mixer

and scrape down the beater and sides of the bowl with a rubber spatula.

4. Add the peanut butter, egg, and vanilla and mix on medium speed until smooth, about 1 minute.

Reduce the speed to low, add the reserved flour mixture, and mix just until the dough comes

together.

5. Scoop 16 level tablespoons onto each prepared baking sheet. Roll each portion between your

hands to form a smooth ball and place them back on the baking sheet about 1 inch apart.

6. Bake both sheets for 8 minutes. Rotate the sheets from top to bottom and front to back and

bake until the cookies are set around the edges but still soft in the center, about 6 to 7 minutes

more.

7. Remove the sheets to wire racks and immediately use the back of a round teaspoon or the end

of a large-handled wooden spoon to make an indentation in the center of each cookie. Let the

cookies cool completely on the baking sheets, about 10 to 15 minutes. Meanwhile, make the

filling.


1. Place the chocolate and peanut butter in a medium heatproof bowl; set aside.

2. Place the cream in a small saucepan over medium heat and bring to a simmer. Pour over the

chocolate and peanut butter and let stand until the chocolate softens, about 5 minutes. Stir until

evenly combined and smooth.

3. Fill the indentation of each cookie with about 1 teaspoon of the ganache filling, sprinkle with the

peanuts, and let sit until set, about 1 hour.

French Chocolate Macarons With Chocolate Ganache Recipe

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