Basic French Meringue Macaron Batter:
(By Helen at Tartlette)
3 egg whites or 90g weighed
50 gr. granulated sugar (about ¼ cup)
200 gr. powdered sugar (about 2 cups of sifted sugar)
110 gr. blanched almonds, whole or ground (3/4 cup of whole almonds/1 and 1/8th cup ground)
In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Combine the almonds and powdered sugar in a food processor and give them a quick pulse if you use already ground almonds (that you have ground yourself separately) It will break the powdered sugar lumps and combine your almonds with it evenly. If you use whole almonds, pulse thoroughly for a minute or so. Add them to the meringue, and start to give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flatten on its own you are good to go. If there is a small beak, give the batter a couple more folds.
Fill a pastry bag fitted with a plain tip with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper baking sheets. Preheat the oven to 300F. Let the macarons sit out for an hour to harden their shells a bit and bake for 10-12 minutes, depending on their size. Let them cool completely before filling. Pipe or spoon some of your filling on one shell and sandwich with another one.
Bittersweet Toffee ganache:
3/4 cup heavy cream
1 cup (8oz) bittersweet chocolate, chopped
1/4 cup toffee bits
In a heavy saucepan set over medium heat, bring the heavy cream to a boil. Remove from the stove and add the chocolate to it. Let stand 2 minutes and then stir until fully combined.
Add about 1/4 cup of toffee bits to the ganache once it is whisked.
Let cool until firm enough to put in a small piping bag.
Macarons on Thomas Paul plates: Matt Armendariz
Macarons in box: Kristina Gill