1tablespoonwhite vinegaror 1 teaspoon cream of tartar
1teaspoonvanilla extract
Ganache
240gdark chocolate
120gheavy whipping cream
Instructions
Macaron Cookies
Line baking sheet with silicone mat or parchment paper
Combined almond flour, graham crackers and powder sugar in a food processor. The goal here is a super fine powder that breaks down all three items into small pieces. Sift to remove lumps and larger pieces.
Using the whisk attachment of a stand mixer, whip room temperature egg whites until foamy. They whip easier at room temperature. Slowly pour granulated sugar into bowl as egg whites become glossy. Whip until stiff peaks form.
OPTIONAL: Whip food gel into stiff peaks. A little gel goes a LONG way, start slow and add more as needed.
Fold dry mixture into meringue one spoonful at a time until fully incorporated. Try not to lose any air.
Pour mixture into a piping bag and clip off the end- no tip needed. Pipe the batter onto the cookie sheets to create equal size cookies with about 1.5 inches between each cookie.
Tap cookie sheet on counter to remove any air bubbles. With a damp barely finger, tap down any remaining peaks from piping.
Important: Let cookies sit 60 minutes before baking. This will create a crust forms on the top and you get the signature macaroon feet. Place cookie sheets somewhere with open airflow.
Bake at 300 for 15-20 minutes. You want to see a light browning. But not burning.
Cool completely before assembling.
Marshmallows
Pour water, corn syrup and sugar into a small sauce pan with a candy thermometer. Stir to combined. Turn heat to the low side of medium. Think 4 out of 10.
When sugar syrup reaches soft ball stage (225 degrees) whip the egg until frothy, about 4 minutes on high to soft peaks. Add vinegar/cream of tartar .
Once the sugar syrup reaches 245, drop the mixer speed to medium and SLOWLY pour the sugar syrup into the egg. Whip until thick and glossy, about 7-8 minutes.
Add vanilla.
When marshmallows are cool enough to handle, put into piping bag. Small tip or no tip.
Ganache
Chop chocolate into small chunks (about the size of chocolate chips).
Heat Cream until just boiling.
Pour hot cream over chocolate chips.
Mix until smooth
Place in piping bag and move to fridge to allow ganache to cool.
Assembly
There are two main ways to assemble these treats.
On the bottom side of a cookie. Pipe a thick circle of marshmallow around the edges, leaving room for the marshmallow to be pressed down when the cookie lid is added. Fill center with chocolate.
On the bottom side of a cookie. Spread a layer of marshmallow on one side of the macaroon. Spread chocolate on the bottom of another cookie. Join the two cookies together.
Notes
Makes 24 cookies (About 2.5 inches in size)
(12 Macaron Sandwiches)