I have been very fortunate to have a successful career. I’ve worked in a variety of exciting positions with the NBA, Olympics and several influential politicians. The opportunities that I hold closest to my heart however, have been found through my far less glamorous life as a blogger.
Though my site and my work with Snap Conference, I meet so many amazing women. I love getting to know them, watching their work and seeing them succeed.
Today, I get to feature one of those successful women and guess what? She’s the perfect feature for our “In the Kitchen” week, because she’s just published a cookbook!
If you follow my personal Instagram account, you might know that I received a copy of Mindy’s fun book earlier this week and man have I had fun flipping through it and testing things out…
Oh my goodness. Even if I never make a single macaron (which I do fully intend on doing) I would love this book. The ideas and photos inside are AMAZING! Mindy has come up with a REALLY creative spin on this classic French cookie.
Just flipping through the book, I counted more than 75 unique recipes and macaroon designs. Here are a few of my seasonal favorites…
Mindy created, wrote and photographed all of the cookies in this book. I can’t imagine the work that went into this book, but I can tell you I am totally and completely bummed I wasn’t in on the taste testing!
One of the really cool things Mindy got her publisher to include was a CD with printable templates that will take you beyond the standard circular cookie. There are apples, pumpkins, ghosts, trees, flowers….You get the picture!
Here’s where Mindy gets even cooler….She’s letting me share one of her most popular Gourment French Macaron recipes here on the blog with you today! Can you think of a better way to celebrate our “In the Kitchen” theme?
Chocolate French Macarons with Chocolate Ganache Filling
*Note: This recipe has been modified from the book. For all of Mindy’s macaroon tips and tricks (there are many), go buy Gourmet French Macarons!
Before you start on this recipe head over to Creative Juice and pick up the free circle template that you’ll use in creating your cookies!
Chocolate Gourmet French Macarons Recipe
100g of egg whites aged at room temperature
Pinch of Cream of tartar
35g of superfine sugar
110g of Almond flour
200g of Powdered Sugar
10g cocoa powder
1. Measure out all ingredients using a gram scale
2. Prepare the baking sheets by lining them with a silicone mat or parchment paper. Slide a printed 1 ½ inch template sheet underneath and set aside. Prepare piping bag to be filled and set aside.
3. Sift powdered sugar, almond mixture, and cocoa powder together two or three times through a sieve and set aside.
4. Place the egg whites in a large bowl or in stand mixer with wire whisk attachment. Whisk on low until egg whites become foamy. Add the pinch of cream of tartar. Continue to whisk until soft peaks form. Slowly add in the superfine sugar. Once all of the sugar is incorporated, scrape down the sides with a spatula.
5. Turn your mixer on medium-high and continue to whisk until you reach a stiff meringue. If adding liquid or gel food dye, do so toward the end of whisking.
6. Sift 1/3 of the almond flour, powdered sugar, and cocoa powder mixture through the sieve and into the meringue. Fold the dry mixture into the meringue. Repeat with the remaining mixture. Once all of the dry ingredients are incorporated, the batter will be thick and have a dull shine. Continue to fold. As you do so, the batter will loosen. Stop folding when the batter has a glossy sheen, a “lava-like” consistency, and falls in a ribbon like manner off the spatula.
7. Transfer the batter into a large pastry bag fitted with a round tip and pipe 1½ inch rounds on the parchment paper following the template.
8. When all of the rounds are piped on the parchment, rap the sheet pans evenly on work surface a few times. Remove templates from below your parchment paper carefully. Let the batter rest at room temperature for 20-40 minutes.
9. Pre-heat oven to 350 degrees. Reduce temperature to 300 degrees and bake one sheet at a time for 12 minutes rotating the pan half way through.
10. Remove from oven and allow to cool.
11. Match up similar size shells into pairs and sandwich with filling.
About 4 dozen 1.5 in shells (two dozen sandwiched macaron cookies)
Chocolate Ganache Filling
100 g (3.5 oz) chocolate*
1½ Tbsp. heavy cream
Place chocolate in a heat proof bowl.
Boil cream and pour over chocolate.
Stir until all the chocolate has melted and texture is smooth**
When warm, pipe onto macaron shells.
*I prefer to use the mini chocolate chips when possible to speed up the process.
** If the cream is not able to melt all the chocolate, place bowl in microwave. Heat for 20 seconds on low power. Remove and stir. Repeat until chocolate is fully melted.
Mindy has agreed to giveaway one digital copy of Gourmet French Macarons to one lucky SYTYC reader.
Entering is simple. Leave me a comment and let me know what dessert you love to make. Once you’re done, be sure to use the Rafflecopter widget to record your entry and take advantage of the extra entries available!
This giveaway closes on Monday, Sept. 9!