French Black Macarons with White Chocolate Orange Ganache Recipe

French Black Macarons with White Chocolate Orange Ganache Recipe

• 1 cup white sugar
• 1/2 cup water
• 3 medium egg whites
• 1/2 tsp. cream of tartar (optional)

• 8.5 oz. icing sugar
• 8.5 oz. almond flour
• 2 ½ tbsp dark cacao powder
• 3 egg whites from medium eggs
• 2 to 3 tsp black food coloring

• 12 oz. white chocolate, chopped
• ¾ cup whipping cream
• ½ tsp to 1 tsp. orange food coloring

1. Place the sugar and water into a small saucepan over medium-high heat and let it boil until it turns into a syrup. It's ready when it reaches 240 F in a candy thermometer. If you don't have a candy thermometer, you can test that the syrup is ready using a glass of water. After 5 minutes boiling drop a small bit of syrup in the water; it it beads into a ball it's ready, if it dissolves, keep boiling.
2. Meanwhile, whisk the egg whites and cream of tartar (if using) to stiff peaks using a stand mixed with whisk attachment. Keep whisking and and slowly pour the syrup, and continue whisking until you get a stiff meringue. Put it in a pastry bag fitted with a piping round nozzle.

1. Preheat oven to low.
2. Sift together icing sugar, almond flour and cocoa.
3. Add the egg whites, mix with a wooden spatula, and add the Italian meringue, one third at a time, folding in fully and then adding the next batch.
4. Add the food coloring, adjusting color to your liking, and mix carefully.
5. Put it in a piping bag with a plain round nozzle and pipe in 1 ½ inch rounds on a silicone mat or a baking sheet lined with parchment paper, about 1 inch apart. Give the sheet a good rap against a hard surface (counter will do) to get rid of any large bubbles.
6. Bake at 285 F for 10-11 minutes.
7. Bake at 285 F for 10-11 minutes.
8. Remove from the oven and let cool, then remove and fill with white chocolate ganache. They can be kept in an airtight container for 10 days.

1. Heat the cream until just boiling, then pour over the chocolate, stirring until completely melted.
2. Cover with foil and let it cool. Once cold, whisk for 1 minute using a metal whisker and then add the food coloring, adjusting the color to your liking. Start with a little amount first.
3. Reserve in the fridge for 15 minutes. Remove, whisk, and place back in the fridge for another 14 minutes. Repeat as needed until the ganache is thick enough to assemble the macaron.