Macarons
03:56 | 
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Jasmina
It’s almost Christmas, so why not making macarons for your friends and family? A macaron is a sweet confectionery. Its name is derived from an Italian word "maccarone" or "maccherone". This word is itself derived from ammaccare, meaning crush or beat, used here in reference to the almond paste which is the principal ingredient.
What you need:
· 1 cup whole blanched raw almonds or almond powder or almond meal
· 75 grs granulated sugar
· 1 large egg white
· 1/4 tsp almond extract or vanilla
· pinch salt
· 300 grams chopped dark chocolate
· 1 cup heavy cream
· 1 large heaping tablespoons butter
How to make
- Preheat oven to 175 C and lightly butter or oil a cookie or baking sheet.
- Using a food processor, process the almonds and sugar until finely ground. Add the egg white, almond extract (or vanilla) and salt.
Continue to process until you have a thick paste.
(Note: if the paste seems too liquid, add more almonds)
Transfer the paste to a bowl. - Wet your hands and, using your palms, make small balls about 3 cms in diameter and arrange them about 5 cms apart on the baking sheet. If the batter starts to stick your hands, wet them.Press each macaron lightly with a wet finger to flatten a little.
- Bake the macarons in middle of oven 15/20 minutes. (Depending on your oven, 15 minutes gives you a chewy texture and 20 minutes a crunchier texture.)
Remove and let cool slightly. Then transfer to a rack and cool completely.
The macarons will keep 4 days in an airtight container at room temperature. - For the ganache filling: Melt the chocolate slowly in a pan or in the microwave.
Heat the cream (do not boil).
Mix the cream and the butter into the chocolate.
Cover with transparent film and leave to cool until stiff enough to use to fill the macarons.
The macarons will keep 4 days in an airtight container at room temperature
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