Tahila’s French Macaron Recipe
Tahila’s French Macaron with Chocolate Ganache Filling
Yields 15 to 20 sandwiches
2/3 cup almond flour (71g)
1 Cup icing sugar (117g)
2 egg whites, at room temperature
1/4 cup castor sugar (53g)
250g dark/cocoa rich chocolate
In a food processor, combine the almond flour and icing sugar
Sift into a bowl and repeat until there are only about 2 tablespoons of almond flour left in the sieve. Set aside.
In the metal bowl of an electric mixer, whisk the egg whites until soft peaks form. Then gradually add in the castor sugar. Mix on medium high speed until glossy.
Add the almond flour to the egg white mixture and gently fold in until you can form a figure of 8 or until the batter is “like thick lava". Do not over mix.
Place the mixture into a piping bag and pipe even rounds onto a silicone mat or non-stick paper.
Bake at 150°C for 13-14 minutes
For the filling, melt the chocolate and cream in a double boiler until combined, and allow to firm up before filling the macarons.
Remove the macarons from the oven and allow to cool completely before filling and sandwiching