Milk Chocolate Macarons

Name: Milk Chocolate Macarons
Yield: 40 macarons
Ingredients: 2 egg whites; 3/4 cup granulated sugar (150 grams); 1 1/2 cups almond flour (150 grams); 1 1/4 cups powdered sugar (150 grams); Brown powdered food coloring; 3/4 cup heavy cream (200 grams); 1 tablespoon granulated sugar; 1 1/3 cups milk chocolate (250 grams); 3 tablespoons butter (40 grams)

Maissa gourmandises @cook_15868342

This is pure indulgence.

Maissa gourmandises @cook_15868342

This is pure indulgence.

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Ingredients

40 macarons

Macaron Shells
2egg whites
3/4 cupgranulated sugar (150 grams)
1 1/2 cupsalmond flour (150 grams)
1 1/4 cupspowdered sugar (150 grams)
Brown powdered food coloring
Milk Chocolate Ganache
3/4 cupheavy cream (200 grams)
1 tablespoongranulated sugar
1 1/3 cupsmilk chocolate (250 grams)
3 tablespoonsbutter (40 grams)

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Steps

1

Combine the almond flour and powdered sugar, then sift together.
2

Beat the egg whites until foamy, then add half the granulated sugar and continue beating. Once the mixture is thick, add the remaining sugar and beat until stiff peaks form. The meringue should be firm and glossy, with no sugar grains remaining.
3

Add the food coloring to the almond flour and powdered sugar mixture. Pour half of this mixture into the meringue. Gently fold with a spatula, then add the rest of the dry ingredients. Fold by pressing the batter against the sides of the bowl (this is called macaronage). The batter should flow in ribbons when lifted.
4

Transfer the batter to a piping bag fitted with a plain 7 or 8 mm tip. Pipe the macarons onto a silicone baking mat or parchment paper. Tap the baking sheet to spread the macarons. Let them sit for about 15 minutes to form a skin. Preheat the oven to 290°F (145°C) and bake in the center of the oven for about 16 minutes. Baking time may vary by oven. Remove the baking sheet from the oven, slide the mat onto the counter, and let cool for at least 5 minutes.
5

For the milk chocolate ganache: Pour the heavy cream into a saucepan, add the granulated sugar, and bring to a boil over low heat. While the cream heats, melt the chocolate in the microwave or over a double boiler. When the cream is hot, pour it over the chocolate in two additions. Stir from the center outward to create a smooth, shiny ganache. Add the butter in small pieces and mix until smooth.
6

Cover the bowl with plastic wrap and chill the ganache until it firms up. I prefer to make it the day before. The next day, fill your macarons with a generous dollop of ganache and let them rest in the fridge for 24 hours so the macarons absorb moisture from the ganache. Take them out 30 minutes before serving.