So, today we got the day off from school, because of Hurricane Sandy. It hasn’t rained at all today. I probably just jinxed that huh. So I’m sitting on the couch right now, writing this blog post, and watching How I Met Your Mother re-runs. Aaah this is the life.
But on a more serious note, todays post is in honor of all who are fighting breast cancer, who has defeated it, and those who have lost their battle.
So, because Breast Cancer Awareness month is coming to an end, I decided to make something pink. Like, French Macarons dyed pink and filled with chocolate ganasche? Totally.
- For the cookies:
- ¾ c ground Almonds
- 1 c powdered sugar
- 1 tsp pink food coloring
- 2 egg whites
- 4 Tbsp granulated white sugar
- For the ganache:
- 1 tsp softened butter
- ⅓ cup heavy cream, just below boiling point
- ½ cup semiweet chocolate chips
- Sift in a large mixing bowl, your ground almonds and your powdered sugar. This is a mandatory step, as otherwise your macarons will crack.
- In a medium mixing bowl, whip your egg whites until frothy with a handheld electric mixer over high speed. Add your sugar, 1 tbsp at a time, and continue whipping until stiff peaks form. Fold in the food coloring.
- Fold the egg whites into your dry ingredients.
- Transfer the batter into a heavy duty freezer bag. Snip off an edge, and pipe dollops about the size of a dime, and let rest for fifteen minutes.
- Preheat the oven to 325 degree Fahrenheit. Put the cookies in the oven and lower the temperature to 300 degrees.bake for 8 minutes, rotate the pan, and bake for another 8 minutes.Let cool completely.
- Pour the warmed cream over the chocolate chips and let sit for 1 minute. Add the one tsp of softened butter, and stir until your ganache forms. Let cool slightly.
- To assemble, take two cookies. Add some ganache to the flat side of one cookie, and add the other cookie on top, so the two flat sides are facing each other, with some ganache inbetween.