How to Make French Macarons

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Measure 110g egg whites and age over 2-3 days before making macarons

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Place 150g granulated sugar in a small saucepan.

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Measure 35g water and place in saucepan with sugar.

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Put 60g of the egg whites in the bowl of a stand mixer

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Sift 150g almond flour

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Add 150g sifted powdered sugar to the almond flour

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Add the remaining 50g egg whites to the almond flour/sugar mixture. Do not mix.

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Turn on stand mixer at high speed and whip egg whites until pale and foamy. Do not overbeat.

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Boil sugar and water in saucepan until it reaches 243 F.

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By now the egg whites may have flattened. Turn mixer on high and let it whip for a few seconds, then turn on medium speed. Add sugar-water mixture (candy syrup) to the egg whites. Mix on high speed.

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Halfway through the process of making the meringue, add food coloring.

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Keep beating until the bottom of the bowl is lukewarm to the touch, about 120 F.

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Mix 1/3 of meringue in flour/sugar/ egg mixture with a rubber spatula. Then add the rest of the meringue and massage the batter with the rubber spatula until batter flows like magma.

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Pour batter into piping bag, fitted with a 5 pt tip.

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Prepare piping template onto baking sheet. Circles are 1 in diameter 2 inches apart.

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Place parchment paper over template.

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Pipe batter into baking sheet using template as a guide.

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Let stand for 15-30 minutes. Turn on oven to 375 degrees (350 if using convection oven with the fan on).

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Meanwhile, prepare chocolate ganache by chopping the chocolate into small chunks.

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Grate orange peel for its zest.

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Soften the butter by microwaving it on a gentle defrost cycle

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In saucepan over low heat, stir chocolate and cream until chocolate is melted and perfectly blended in.

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Let cool a few minutes and then add the orange extract, zest, and butter. Pour into bowl and let cool for 30 mins before serving.

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Remove template from under the parchment paper.

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Before placing in oven, tap baking sheet on countertop. This helps remove air bubbles from the macarons.

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Place baking sheet on top of an identical sheet for insulation, then place in oven for 15 mins if not using convection, 13 mins if using convection. Put a wooden spoon in the door to prop it open.

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Let macarons stand for 15-30 mins before removing from sheet.

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Fill a pastry bag with ganache and pipe the ganache on the flat side of a macaron shell.

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Optional: fill the center of the ganache with orange marmalade. Press macaron shell on top to create a little sandwich. Bon appetit!

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