Australian Table
Ingredients
Ganache
Method
1.Preheat oven to 130°C without fan. Lightly grease and line two baking trays.
2.Combine icing sugar and almond meal in a bowl. Using an electric mixer, beat egg whites until soft peaks form. Add caster sugar and beat until firm and sugar dissolves. Fold egg white mixture thoroughly into almond meal mixture.
3.Using a pastry bag and a plain 1.5cm nozzle, pipe 3cm rounds onto prepared trays. Lift trays and slam down hard to spread macarons to 4cm. Dust liberally with extra icing sugar. Set aside at room temperature for 15 minutes.
4.Bake macarons for 20 minutes, until lightly golden and crisp. Cool on tray for 5 minutes before sliding baking paper onto a wire rack to cool completely.
5.Meanwhile, to make the ganache, combine chocolate and cream in a small saucepan and stir until melted and combined. Pour into a bowl and set aside to cool completely, until spreadable.
6.Scrape macarons away from baking paper with a spatula (they tend to stick a little) and pair according to size. Pipe or spoon a little ganache onto flat side of a macaron and sandwich together with another. Repeat with remaining ganache and macarons. Serve.
Macarons must be baked in a conventional oven as a fan-forced setting will cause them to crack.
Note
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