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Almond Macarons
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Almond Macarons

Almond macarons filled with an almond praline ganache.
Course Dessert
Cuisine American
Keyword almond, Caramel, Cookies, Ganache, Gluten Free, Macarons, Meringue, Nuts, White Chocolate
Prep Time 1 hour
Cook Time 40 minutes
Resting Time 1 hour
Total Time 2 hours 40 minutes
Servings 30 macarons
Calories 110kcal
Author Colleen

Ingredients

Almond Ganache

  • 50 g sugar
  • 50 g slivered almonds
  • 170 g white chocolate chopped
  • 60 g heavy cream
  • 50 g unsalted butter room temperature
  • 1 Tbsp corn syrup
  • 1/4 tsp almond extract

Macaron Shells

  • 135 g powdered sugar
  • 135 g almond flour
  • 130 g sugar
  • 130 g egg whites (about 4 eggs) room temperature
  • 1/32 tsp Emerald Master Elite powder color smidgen
  • 1/16 tsp Black Master Elite powder color pinch

Instructions

Almond Ganache

  • Before making the caramel, make sure your work area is prepared. Have a silicone mat on a baking sheet on the counter ready for you to pour the molten caramel on top.
  • Place the sugar in a small saucepan over medium heat. Once the edges of the sugar start to melt, use a spatula to gently pull in the edges of the sugar so that it melts and caramelizes evenly. Continue to cook and stir until you have a rich golden shade.
  • Immediately remove from the heat and stir in the almonds so they are coated with the caramel. Pour the nuts and caramel mixture onto the silicone baking mat. Let it cool completely.
  • Transfer the hardened almond praline chunks to a food processor. Blend until you have a paste. This will take 5- 10 minutes. Scrape the bowl down as needed. You can go for a slightly chunkier consistency if you want. Set aside.
  • Place the white chocolate in a heat proof bowl and microwave for 30 seconds on 50% power. Set aside.
  • Place the cream in a small bowl and microwave in 10 seconds intervals until hot. Pour over the warm chocolate and stir until smooth. A few small lumps are fine. If the mixture is too cool or chunky, microwave in 5- 10 second intervals, stirring after each, until the ganache is smooth and warm.
  • Add the praline paste to the ganache and use an immersion blender to combine. Then add the butter, corn syrup and almond extract. Use the immersion blender to combine. The mixture should be smooth, thick, and glossy.
  • Press cling wrap onto the surface of the ganache. Let it sit at room temperature until it has cooled and has a peanut butter consistency. If you will not be using the ganache the same day, after an hour on the counter, you can cover the bowl and place in the fridge. Let the ganache sit on the counter for several hours to soften before using.

Macaron Shells

  • Prepare 2 baking sheets with silicone mats, teflon, or templates and parchment paper. Fit a piping bag with a round piping tip. Set aside. Preheat oven to 290°F.
  • Pulse the almond flour and powdered sugar in a food processor and sift into a bowl. Discard any large chunks. Whisk the dry ingredients and set aside.
  • Combine egg whites and powdered color. Set aside.
  • In a clean stand mixer bowl, combine the sugar mixture and the egg whites. Whisk to combine and place bowl over a double boiler. Heat, whisking regularly, until the sugar dissolves, about 90 seconds. Remove the bowl from the double boiler and carefully dry off the bottom.
  • Place the bowl in the stand mixer fitted with a whisk attachment. Gradually increase the speed to medium (KitchenAid speed 6) and whip for 5 minutes. Decrease the speed slightly (KitchenAid speed 4) and whip until you have stiff peaks, about 1- 5 minutes longer. Check regularly so that you don't overwhip the meringue.
  • Add the dry ingredients to the bowl and begin folding the ingredients together. Once everything is combined, continue folding until the batter flows slowly like lava.
  • Pipe macaron shells onto prepared baking sheets. Let the macarons dry until you can lightly brush the tops with your finger (30 mins for me). Bake for 20- 22 minutes, rotating halfway through. Gently poke shell, if it is firm, remove from the oven to cool. If they wiggle, add another minute or two.
  • Let the macaron shells cool on the sheet for 10 minutes before transferring them to a cooling rack.

Assemble

  • Pair up the macaron shells. Fill a piping bag with ganache and pipe a dollop onto one shell, then top with the other shell. Repeat with the remaining macaron shells.
  • Place in an air tight container in the fridge overnight to let them mature. Remove 30 minutes before serving.

Notes

  • I was able to pipe 60 shells, which made 30 macarons. You could have a few more or a few less depending on how large you pipe your shells.
  • For maximum color intensity, mix the egg whites and color powder about an hour before beginning the recipe.
  • You will have enough ganache for all of the macarons and may have a tiny bit leftover.