This recipe for delicate, decadent chocolate macarons, outlines the steps for making crisp, ruffled shells and how to fill them with a dark chocolate ganache.
05Using a fine sieve, sift the mixture into a medium bowl to remove any lumps. Set aside.
06Place the egg whites and salt in a stand mixer bowl. Make sure that the bowl is grease-free before using.
07Beat the whites on medium-low using a whisk attachment until they are very frothy and starting to form soft peaks. Gradually add the granulated sugar in a slow, steady stream.
08Increase the mixer speed to high and continue beating the whites until they are glossy and stiff peaks have formed (about 7 minutes).
09Using a rubber spatula, carefully fold 1/3 of the dry mixture into the beaten whites until fully incorporated, scraping down the sides and bottom of the bowl as you go.
10Add the remaining dry mixture, folding it in until the batter is smooth and glossy and has no trace of dry mixture left.
11Test to see if the batter is ready by lifting some of it out of the bowl with the spatula. If it flows in a slow, steady stream from the spatula, it is ready to pipe. If it is still too thick, give it a few more folds and test again.
12To pipe the shells, fit a reusable or disposable pastry bag with a ½-inch straight tip.
13Place the pastry bag over a tall glass or container, folding the top over to make a cuff.
14Transfer the batter into the bag until it is half full. This makes the bag easier to twist close and hold for piping.
15Hold the tip directly above one of the circles and squeeze just until the batter reaches the edge. Release the pressure and make a clockwise half-circle motion to prevent the shell from having a peak in the batter.
16Repeat with each circle, refilling the pastry bag as needed.
17Once the shells are piped, hold the baking sheet 3-4 inches above your work surface and gently drop the sheet down to release air bubbles from the shells. Repeat this process at least 4 times.
18Use a wooden pick to pierce any remaining air bubbles.
19Let the macaron shells sit uncovered for 45 minutes to 1 hour to dry slightly and form a "skin" before baking. Test to see if they are ready by gently running a finger over the surface. If it slides easily without feeling tacky, the shells are ready to bake.
20Start preparing the ganache by placing the chopped chocolate and espresso powder in a medium heat-proof bowl.
21In a small saucepan, bring the cream to a boil over medium heat. Add the Kahlua and vanilla and remove from the stove.
22Pour the cream mixture over the chocolate and let sit for 5 minutes.
23Whisk the ganache until smooth and let sit at room temperature until it is firm enough to pipe (about 1 hour).
24Preheat oven to 300 F.
25Bake the shells for 16-18 minutes until the ruffled "feet" have formed at the bottoms of the shells and they are firm when touched.
26Allow the shells to cool completely before removing them from the parchment. Match the shells up in pairs.
27Transfer the ganache to a piping bag fitted with the same tip as used for the shells. Pipe a generous teaspoon onto the flat sides of half of the shells.
28Sandwich the remaining shells onto the ganache to form the macarons.
29Chill the macarons for 12-24 hours for optimal taste. The shells will begin to soften as they absorb a bit of moisture from the filling, making them chewy.
30Store the macarons in a closed container in the refrigerator for up to a week, or in a freezer for up to 6 months.