High Fructose Corn Syrup Free Chocolate Macarons with Ganache

Total time3 hr 15 min

Prep time45 min

Cook time30 min

High Fructose Corn Syrup Free Chocolate Macarons with Ganache

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Ingredients

24 servings

For the shells

1 cup (100g) almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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1 ¾ cups (200g) powdered sugar
3 tbsp (20g) unsweetened cocoa powder
3 large egg whites, aged at room temperature (see notes)
¼ tsp cream of tartar
½ cup (100g) granulated sugar
¼ cup (60ml) water

For the ganache

4 oz (115g) dark chocolate (60–70% cacao), finely chopped
½ cup (120ml) heavy cream
1 tbsp unsalted butter, softened

Instructions

1
Combine the almond flour, powdered sugar, and cocoa powder in a food processor and pulse for 30 seconds until the mixture is very fine and uniform. Sift through a fine-mesh sieve into a large bowl, discarding any coarse pieces that remain. Set aside.
2
Combine the granulated sugar and water in a small saucepan over medium heat, stirring just until the sugar dissolves. Clip a candy thermometer to the side of the pan and cook without stirring until the syrup reaches 244°F (118°C).

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