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Directions

Preheat oven to 300 degrees in convection mode. Prepare the baking sheets with the parchment paper

Sift together powdered sugar and almond. Sieve mixture again. Set aside.

Meringue: In large bowl, beat/whisk room temp egg whites on medium speed until foamy. Gradually add granulated sugar. Once all sugar is incorporated and the mixture is thick, add the cream of tartar. Scrape down sides of bowl, add extract and food coloring if using. Increase mixing speed to high, whisking until stiff, glossy peaks form.

Add one-third of almond mixture at a time to egg white mixture and fold using a large spatula until mixture is smooth and shiny. Batter should be nicely firm, have a glossy shine and drip slowly from the spatula.

Transfer batter to a pastry bag fitted with a plain round tip (#12) and pipe 1 1/3-inch rounds on parchment-lined baking sheets. Pat down points, if any, with moist finger. Gently tap the bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 to 30 minutes. Check for a slight crust to form on the macaron. The macarons should not stick to your finger when lightly touched.

Bake one sheet at a time until macarons are crisp and firm, about 12 to 15 minutes. If the macarons are still soft inside, lower oven to 300 degrees and bake for a few more minutes. If the top of the macarons look crinkled, your oven temperature may be too hot.

Let macarons cool on baking sheets for 2 to 3 minutes, and transfer to a wire rack to cool completely before filling with chocolate ganache.

Dark Chocolate Ganache :

In a small saucepan, heat cream over medium-high heat and bring to a simmer. Place chocolate in a medium heatproof bowl and pour hot cream over the chocolate. Let stand for 1 minute.

Slowly stir chocolate mixture with a silicone spatula to combine. Add butter and whisk mixture until smooth. Add cognac or brandy if desired. Let cool, stirring every 10 minutes. Once ganache cools, use a small offset spatula and gently spread between two macarons.

Notes: Some say authentic macarons take 2 days to cure. For Chocolate Espresso add to the meringue up to 3 tablespoons unsweetened cocoa powder + 2 teaspoons instant espresso powder

Cracked tops = Not bench rapped enough Sticks to Parchment = Underbaked Lumpy = Undermixed Flat = Overmixed

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