This post is sponsored by Forte Chocolates. Celebrate life through chocolate, and make these Triple Chocolate Macarons!
Macarons. For a cookie that isn’t even my favorite thing, I make these often enough. I like the challenge, to be honest. It is a cause for celebration when they turn out, because if you’ve attempted them yourself, you know they don’t always.
I had a hard time settling on what I wanted to make when I signed up for #Choctoberfest this year. I enlisted the help of a couple friends and bounced ideas off them, and made about four different lists of of recipes of things to make once I was selected for the sponsored posts, like this one featuring Forte Chocolates.
These were originally going to be a Crepe Cake. And then some other kind of cookies. And then finally I settled on macarons.
I wound up using all three varieties they were kind enough to send in these macarons. The dark and salted chocolates are in the ganache in the middle of the macarons, and the white chocolate was drizzled on top. They were tasty!
If you visit Forte Chocolates, you can see the different collections that all of us participating in #Choctoberfest were sent, as well as find a code that gets you a free chocolate bar when you purchase three of them. They even have a couple collections that can be used in savory dishes!
For the Macaron Shells:
- 1 1/3 C almond flour
- 4 large egg whites, room temperature
- 2 C confectioner's sugar
- 1/2 C granulated sugar
For the Ganache:
- 1 Forte 64% Dark Bar, finely chopped
- 1 Gusto Milk Sea Salt Bar, finely chopped
- 3/4 C heavy cream
For the Drizzle:
- 1 Forte White Swan Espresso Bar, melted and slightly cooled
- Combine the almond flour and the confectioner's sugar and sift using a fine-mesh sieve. Repeat until less than 2 tablespoons of solids remains in sieve.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and granulated sugar. Whisk on medium speed for 2 minutes. Increase the speed to medium-high and beat 2 more minutes. Increase the speed to high and beat 2 more minutes.
- Check the meringue to make sure it holds stiff, glossy peaks at this point. If using, add any flavoring or food coloring at this point, and beat on highest speed for 1 minute.
- Add dry ingredients all at once. Fold with a spatula from bottom of bowl upward, then press flat side of spatula firmly through middle of mixture. Repeat just until batter flows like lava, anywhere from 35 to 60 complete strokes. Test the batter by dropping some of it off the spatula back into the bowl. If it sinks back into itself within 30 seconds, it's ready. If not, fold 5 or 10 more strokes, then try again.
- Line two baking sheets either with parchment paper or silicone mats. Transfer the macaron batter to a piping bag fitted with a round tip. Pipe the batter into a 3/4-inch round, then swirl tip off to one side. Repeat, spacing rounds 1 inch apart. Tap sheets firmly against counter 2 or 3 times to release air bubbles.
- Allow the macarons to "dry" for 30-40 minutes while preheating the oven to 350 degrees F.
- Bake one sheet at a time, rotating if necessary, for 13-15 minutes. Check the macarons by lifting one off the baking sheet. If it releases easily, the macarons are done. If not, bake for 2-3 minutes more, being careful that they don't overly brown.
- Place on wire racks to cool, while making the ganache.
- Place the chopped chocolate in a heat-proof bowl. Bring the heavy cream just to a boil, then pour over the chocolate. Let sit for 2-3 minutes, then stir to combine. Let the ganache cool to room temperature, then spread on the flat sides of half the macaron shells. Top with the remaining half.
- Place the macarons on a parchment or wax paper-lined baking sheet. Melt the White Swan Espresso Bar, either over low heat on the stovetop, or in the microwave. Allow to cool for a few minutes, then place it in a small zip-top bag. Cut off a very small corner, and drizzle over the macarons. Allow the chocolate to set, before placing the macarons in an airtight container and refrigerating. Bring to room temperature before serving.
Recipe adapted from Martha Stewart's Basic French Macarons