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Parisan Maracon

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Level: Easy

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Description

Parisan Maracon.

Ingredients

  • 1-½ cup Whole Almond, With Skin
  • 2-¼ cups Powdered Sugar
  • 3 whole Large Egg Whites
  • ½ cups Chocolate Ganache

Preparation

Line 2 large baking sheets with parchment paper. Draw about 20 1-inch circles in rows on the paper, about 1 inch apart.

Place half of the almonds and half of the powdered sugar in a food processor. Process for 30 seconds, until the almonds are finely ground. Repeat with the remaining almonds and powdered sugar.

In the bowl of a stand mixer fitter with a whisk attachment, beat egg whites on high speed until very stiff peaks form, about 5 minutes. Using a rubber spatula, gently fold about 1/3 of the almond mixture into the egg whites. Fold in the remaining mixture in 2 more additions, until the ingredients are just combined.

Fit a pastry bag with a 1/2-inch round tip and fill the bag with the meringue. Using the template as a guide, pipe 1-inch circles onto the baking sheet. Let the cookies stand at room temperature for 2 hours. This allows the cookies to develop their crust.

Preheat oven to 325ºF. Bake the macarons for 10 to 12 minutes, until set but not browned.

Transfer the baking sheets to wire racks and let the macarons to cool completely on the pans. Once cooled, gently lift half of the cookies from the parchment paper and turn them upside down.

Spoon or pipe a small dollop of ganache onto each of the upside-down cookies. Top with the remaining cookies.

One Comment

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Profile photo of The Suzzzz

The Suzzzz on 4.9.2013

Are these Macarons or Maracons?

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