Line up your baking sheets with parchment paper and then put it aside.
In a large bowl, sift together the confectioner sugar and almond flour to avoid any lumps in your mixture. Mix them together and then set aside.
In another large bowl, beat the egg whites, salt and cream of tartar with an electric mixer on medium speed until soft peaks.
Slowly add the sugar and continue to beat until stiff peak and glossy.
Use a spatula to incorporate the almond flour and confectioner sugar mix into the egg whites mixture and gently fold them in until mix. Do not worry because the egg whites will deflate a little. Then add in a food coloring that you desire.
Transfer the batter into a piping bag or in a resalable zip lock bag , just choose the one that you prefer. Snip off one of the bottom corner of plastic bag about a ¼ inch opening.
Pipe little mounds with the size of a chocolate kiss on the parchment line of baking sheets, about 1 ½ inches apart because they will spread out when they get baked.
Here’s a tip, bang the trays to release all the excess air. Then let the cookies rest uncovered for around thirty minutes. Meanwhile, you need to preheat your oven to 350°F.
After around thirty minutes, bake the cookies for twenty till twenty five minutes or until it becomes crisp and the edges are slightly darker then before. Make sure to rotate the baking sheets half way through the baking time so they will cook evenly and will become tasty!
To make the Ganache:
Step 1 :
In a small pan, heat the cream over medium heat until it is just below boiling point.
Step 2 :
Pour the cream over the chocolate chips and let sit for one minute. Then add the softened butter and whisk the whole thing together until the chocolate has fully melted and let it sit for a few minutes.
To make the macaroons, sandwich it together with chocolate ganache between the flat sides of the each cookies.
Once this is all done, dust them with powdered sugar.
Your french macaroons are now ready to dig in !
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Credits to : http://sweetnbake.com/