Because sometimes your niece turns 7. Sometimes French toast is better made with egg yokes and milk, instead of whole eggs, leaving you with a ton of egg whites. AND sometimes you have to challenge yourself.... and because sometimes, just sometimes you need a really good macaron.
Raspberry Chocolate Macarons
Ingredients for Macaron:
6 Egg Whites
1/2 Cup White Sugar
3 1/3 Cups Confectioners Sugar
1 Cup Finely Ground Almonds
1 Tablespoon Raspberry Extract (I would change using this and use a raspberry coulis or concentrate)
Directions for Macaron:
In a stand mixer, whisk egg whites until bubbles begin to appear. Add sugar and whisk until the mixture holds soft peaks. Sift together confectioners sugar and almonds and fold into egg whites, be careful not to over fold! This should take 30-50 folds. About half way through add raspberry extract and stir just enough to mix through. Spoon batter into piping bag and pipe onto baking sheets lined with parchment paper. They should be 1.5 the size of a toonie. Let stand for about an hour or until a crust forms. Preheat oven to 290F and bake for 9-11 min. Cool.
Once cooled, pipe chocolate ganache onto the flat side of one of the macarons and with another sandwich together until the ganache is visible on all sides.
Ingredients for Chocolate Ganache:
500 Grams Dark Chocolate
1 Cup Heavy Cream
In a double boiler, add chocolate and heavy cream and mix together until chocolate is melted and the mixture is smooth. Set aside and cool till it is cool enough to pipe.