11 ozs. confectioners’ sugar
2 lbs. walnut meal
1 oz. cocoa powder
11.7 ozs. egg whites
0.2 ozs. dried egg whites
5.4 ozs. granulated sugar
Total appr. wt.: 3 lbs. 13.3 ozs.
1 lb. 8 ozs. manufacturer’s cream (40% fat)
1 lb. 8 ozs. extreme dark chocolate
Total appr. wt. 3 lbs.
*Other suggested flavors: vanilla, coffee, raspberry or cherry.
Grind together confectioners’ sugar, walnut meal and cocoa powder; sift to remove lumps.
Mix egg whites, dried egg whites and granulated sugar until stiff peaks form. Gently fold in the dry ingredients.
For ganache, bring cream to a boil over medium-high heat. Pour over chocolate in heat-proof bowl. Let stand 10 minutes. Stir until smooth.
Pipe the macaron batter into 1-in. disks onto baking sheets lined with parchment paper or topped with silicone sheets.
Bake at 350ºF for 9 minutes.
Spread or pipe a layer of ganache between two cooled macarons to complete the sandwich.
Yield: 94 macaron sandwiches