Peppermint Macaronsprinter friendly recipe 1 1/4 cups plus 1 teaspoon confectioners’ sugar 1 cup (4 ounces) finely ground sliced, blanched almonds 6 tablespoons fresh egg whites (from about 3 extra-large eggs) Pinch of salt 1/4 cup granulated sugar 1/2 teaspoon peppermint extract  To make the macarons: Preheat the oven to 350 degrees. In a medium bowl, whisk together confectioners’ sugar and ground almonds. In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites with salt on medium speed until foamy. Increase speed to high and gradually add granulated sugar. Continue to whip until stiff glossy peaks form. With a rubber spatula, gently fold in the confectioners’ sugar mixture and extract until completely incorporated. Line baking sheets with parchment paper; set aside. Fit a pastry bag with a 3/8-inch #4 round tip, and fill with batter. Pipe 1-inch disks onto prepared baking sheets, leaving 2 inches between cookies. The batter will spread a little. Let stand at room temperature until dry, and a soft skin forms on the tops of the macarons and the shiny surface turns dull, about 15 minutes. Bake, with the door of the oven slightly ajar, until the surface of the macarons is completely dry, about 15 minutes. Remove baking sheet to a wire rack and let the macarons cool completely on the baking sheet. Gently peel off the parchment. Their tops are easily crushed, so take care when removing the macarons from the parchment. Use immediately or store in an airtight container, refrigerated for up to 2 days or frozen for up to 1 month. Ganache 9 ounces semisweet or bittersweet chocolate, chopped 1/2 cup heavy cream Melt chocolate and cream together in the bowl of a double boiler, stirring to combine. Cool slightly. Pour in a pastry bag and snip off end. Fill macarons and sandwich together.  adapted from Martha Stewart’s macarons
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Alfajores Macaronsadapted from Tartelette 110g blanched almonds 200g powdered sugar seeds from 1/2 vanilla bean 50 g sugar 3 egg whites (about 100 g), aged a day, room temperature* dulce de leche *Helen said I could use egg whites that have been in the refrigerator for 2-3 days or longer and I’ve used some as old as 4-5 days with equally good results. Just be sure to bring them to room temperature. Pulse almonds in a food processor until finely ground. Add the powdered sugar and pulse until well-blended. Split the half vanilla bean lengthwise and scrape the seeds into the granulated sugar and whisk gently until mixed. Whip the egg whites until foamy and gradually add the granulated sugar while whipping until a shiny meringue forms (but not too dry). Add the almond mixture to the meringue and quickly incorporate the mixture into the meringue while taking care not to overbeat. You want to achieve a batter that flows and “ribbons” for at least 5 seconds. Pour the batter into a piping bag fitted with a large plain piping tip (Ateco 809 or 807) and pipe small rounds onto a baking sheet lined with parchment paper. The rounds should be about 1 1/2 inches in diameter and at least an inch apart. Sea-level: Let the macarons sit out for an hour to develop a hard shell. @8500 ft. (and my low humidity): Let macarons sit out for 30-40 minutes until a hard shell develops. Preheat oven to 300°F. Bake for 8-10 minutes, depending on size. Let cool. Remove from parchment paper. Pipe dulce de leche onto a macaron and sandwich with a second macaron. Makes about 24.
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Dandelion Macarons  via TartelettePrintable Recipe90 gr egg whites (about 3)30 gr granulated sugar200 gr powdered sugar110 gr almondsIn a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, and gradually add the sugar until you obtain a glossy meringue. Beat just until you can hold the bowl over your head without slippage. Place the almonds and powdered sugar in a food processor and pulse until the nuts are finely ground. Sift them into the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Preheat the oven to 280F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 15 to 20 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don’t let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer. To fill: pipe or spoon about 1 big tablespoon of butterceam in the center of one shell and top with another one.Dandelion Swiss Meringue Buttercream2 egg whites1/3 c (65 g)sugar7 Tbls (100 g) butter, room temp and cubedDandelion jam, to tasteIn a double boiler, cook the egg whites and sugar, whisking constantly, until sugar is dissolved. Remove from heat and whip (with a stand mixer or an hand-held one) until room temp, about ten minutes. Lower speed and begin adding the butter, piece by piece, waiting until each cube is incorporated before adding the next. After all butter is added, return mixer to high speed and beat until the buttercream comes together. Add jam and use to fill macarons. Dandelion Jelly via Fat of the Land2 c (470 ml) dandelion petals (just the yellow part)2 c (470 ml) water1 c (200 g) sugar2 tsp lemon juice3 tsp pectinBring water to a boil and add dandelions. Boil for 10 minutes over medium heat, then strain dandelions and return the liquid to the pot. Add the remaining ingredients, then bring to a boil before reducing to a simmer. Stir with a wodden spoon until syrupy. Be aware that this may take some time. To check the finished state of your jam, drop some onto a frozen plate. When it is at the desired consistency, pour into jars to keep in the fridge or can in sterilized jars by sealing them and processing in a hot water bath for ten minutes. in hot water bath for 10 minutes. 
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Raspberry Chocolate French Macaroons (or Macarons) For macaroons 6 oz sliced blanched almonds (not slivered; 2 cups) 1 1/2 cups confectioners sugar 3 large egg whites 3/4 teaspoon salt 3 tablespoons granulated sugar Red or pink food coloring For chocolate raspberry ganache 3 oz fine-quality bittersweet chocolate (60 to 64% cacao), finely chopped 1/3 cup heavy cream 1 tablespoon unsalted butter, softened 1/16 teaspoon raspberry extract (preferably McCormick brand) Special equipment: parchment paper; a gallon-size sealable plastic bag (not pleated) Make macaroons: Line 2 baking sheets with parchment paper. Pulse almonds with 1/2 cup confectioners sugar in a food processor until very finely ground, 2 to 3 minutes, then transfer to a bowl. Sift in remaining cup confectioners sugar, stirring to combine. Beat egg whites with salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks. Add drops of food coloring to reach desired shade and mix at low speed until evenly combined. Stir almond mixture into meringue with a rubber spatula until completely incorporated. (Meringue will deflate.) Spoon batter into bag, pressing out excess air, and snip off 1 corner of plastic bag to create a 1/4-inch opening. Twist bag firmly just above batter, then pipe peaked mounds of batter (the size of a chocolate kiss) onto lined sheets about 1 1/2 inches apart. Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes. Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 300°F. Bake cookies, switching position of sheets halfway through baking, until crisp and edges are just slightly darker, 20 to 25 minutes. Cool completely on sheets on racks, about 30 minutes. Make ganache while macaroons bake: Melt chocolate with cream in a metal bowl set over a pan of barely simmering water or in top of a double boiler, stirring until smooth. (Bowl should not touch water.) Remove bowl from heat, then add butter and raspberry extract, stirring until butter is melted. Let stand at room temperature until cooled completely and slightly thickened. Assemble cookies: Carefully peel cookies from parchment (they will be fragile). Sandwich a thin layer of ganache (about 1/2 teaspoon) between flat sides of cookies.
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Matcha And Peach Pate de Fruits Macarons:Notes:Use eggs that have been preferably aged 3-5 days in the fridge. Pierre Herme uses eggs that are aged until they are almost like water, about 5 days. If it’s good for Pierre, it’d good for me! The humidity, folding, aging of the eggs (the macs here were made with fresh whites) will affect the outcome. It’s all a balancing act of chemistry and action.For the shells:90 gr egg whites (30 gr granulated sugar200 gr powdered sugar110 gr almonds1 tablespoon matcha powderFor the pate de fruits:Notes: I use Certo liquid pectin so I can’t vouch for how others might behave. I use a large stainless steel pot so the evaporation and cooking could happen faster.For a superb pectin free recipe, follow this recipe posted by the awesome Anita from Married with Dinner.13 oz (380gr) peach puree (weight after you remove skin, pits and processed)1 tablespoon lemon juice2 cups (400gr) sugar, divided3-4 tablespoons liquid pectinFor the mascarpone - vanilla cream:8 oz (210gr) mascarpone, at room temperature (or substitute cream cheese)2-3 tablespoons sugar1 teaspoon vanilla bean pasteor 1/2 vanilla bean, seeded2 tablespoons heavy creamPrepare the macarons:In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry. Place the powdered sugar, almonds and matcha in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue along with some food coloring if using, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit. In the meantime, preheat the oven to 280F. When ready, bake for 15 to 20 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don’t let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.Prepare the pate de fruits:Line a 8x8-inch pan with parchment paper and set aside.Plce the peach puree in a heavy saucepan and add the lemon juice. Stir in 1/2 cup (100gr) saugar and bring the mixture to a boil over medium heat and cook until its temperature register 113F, stirring constantly. Add the remaining 1.5 cups (300gr) sugar and the pectin to the pot and slowly bring the mixture to 200F, still over medium high heat while stirring constantly. Turn the heat down a bit and keep the mixture at 200F for 2 to 3 minutes. Turn the heat back up and slowly bring the mixture to 223F. Keep it there for an additional 2-3 minutes (turn the heat down if necessary to do so). Remove from the heat and immediately pour the mixture into your pan lined with parchment paper. Let set for a couple of hours. Cut shapes with a sharp knife and roll the pieces of pate de fruit in sugar. Refrigerate if not eating all of them at once.Prepare the mascarpone-vanille cream:In a large bowl, whisk together the mascarpone and sugar until smooth. Add the vanilla and the heavy cream and whisk until all the ingredients are incoporated. Place the mixture in a piping bag fitted with a plain tip and pipe a dollop of cream onto half of the macarons. Top with a square of pate de fruits and another macaron shell.
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Raspberry Mascarpone Macarons:For the shells: 90 gr egg whites (use eggs whites that have been preferably left 3-5 days in the fridge)25 gr granulated sugar200 gr powdered sugar110 gr almonds (slivered, blanched, sliced, whatever you like)1 tablespoon cherry pink powdered food coloringPrepare the macarons:In a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, (think bubble bath foam) gradually add the sugar until you obtain a glossy meringue (think shaving cream). Do not overbeat your meringue or it will be too dry. Place the powdered sugar and almonds and powdered color in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit. In the meantime, preheat the oven to 280F. When ready, bake for 15 to 20 minutes, depending on their size. Let cool. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer.For the filling:4 oz mascarpone, room temperature2-3 tablespoon good quality raspberry preservesIn a small bowl, whisk together the mascarpone and preserves together until well incorporated. Fill a small piping bag with a large plain tip (Ateco #809) with it and pipe in the center of each shell. Let the shell mature at least 24 hours in the fridge so all the flavors have the chance to meld together.
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French Macarons(recipe from MarthaStewart.composted here with annotations) Before you begin: Choose a nice, cool, dry day to make these. Humidity is not your friend. Because whipped whites are mostly air, if the air is too moist it can flatten your macarons. A hot kitchen can also deflate whites.Seperate your eggs in advance. Eggs are easier to separate when they’re cold, so separate them at least an hour and up to a day before, then cover with plastic wrap so it touches the surface of the egg, and just leave the whites on the counter.Mis en place. Have everything you need in place so you don’t have anything to slow you down once your eggs are whipped. Ingredients1 cup confectioners’ sugar, 4.5 oz3/4 cup almond flour, 2.5 oz. (I’ve made my own by processing almond slivers, but just buying it is simpler)2 large egg whites, room temperature (no farm fresh eggs! older eggs hold air better, and take them from the fridge the day before or the morning of and let them sit there happily on the counter and warm to room temp)Pinch of cream of tartar1/4 cup superfine sugar, 1.5 oz. (also called baker’s sugar, I’ve read you can make your own by processing granulated sugar, but have never tried it)3/4 cup seedless raspberry jam, for filling See MACAROON VARIATIONS and SUGGESTED FILLINGS on Martha’s website, including chocolate, coconut, peanut, pistachio, raspberry, and vanilla bean Method1. Pulse confectioners’ sugar and almond flour in a food processor until combined. Sift mixture 2 times. (I found sifting with my usual flour sifter near impossible. The almond flour caked under the sifting hand and balled up over it. Instead I sifted with a simple bowl-shaped sieve.) 2. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form (the recipe suggests 8 minutes, for me it took only 3 to 4 minutes, take care not to over-whip). If you’re going to add color, I added food coloring towards the end of whipping my whites. I found I could use standard, water-based food coloring. Several of the recipes I saw recommended paste food coloring, but I didn’t have any at the time, so I went out on a limb! The water-based stuff worked just fine. 3. Sift flour mixture over whites, and fold until mixture is smooth and shiny. I found the amount of folding to be crucial. Fold too little, and your macaron shells will have peaks instead of nice rounded caps. Fold too much, and your meringue will drip into a mess of wafer-thin blobs. Tartlette recommends about 50 folds, until your batter has a magma-like flow. For me about 65 folds was just right. I find the batter has a little of a soft-toffee like sheen when it is ready. (UPDATE 02.10: stop by here to read about a macaron class Tartlette taught). You can test a daub on a plate, and if a small beak remains, turn the batter a couple times more. If the batter forms a round cap but doesn’t run, it is just right. When I spooned my batter into the pastry bag, the perfect batter started to just ooze out of the tip once the bag was full. If it stayed stiff inside the bag it was too stiff, if it dripped out too fast the batter was too runny. I found that doubling the recipe made this step very difficult for me, I found I would over fold to incorporate the flour mixture and I would end up with a runny batter. 4. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip. 5. Pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets. I put the tip right in the middle of where I wanted each macaron and let the batter billow up around it, then I drug the tip to the side of the round. (You can pipe 1-inch to 2-inch rounds, but you will need to add cooking time). Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 30 minutes. (Different recipes recommend anywhere from no rest time to 2 hours rest time. I was most happy with 30 to 45 minutes rest time, once the caps looked more dull and had formed a slight crust.) While they’re resting, preheat oven to 375 degrees. 6. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees. Every oven is different, so you may need to play with your oven temperature. The tops of the macaron shells should not brown. 7. Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons. 8. Sandwich 2 same-size macarons with 1 teaspoon jam. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months. It takes only 30 minutes out of the freezer for macarons to be ready to serve.
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Powdered Strawberry Macarons and Vanilla Bean Buttercream Recipe:For the strawberries:1/2 cup strawberries, hulled and thinly slicedFor the macaron shells:90 gr egg whites (about 3) preferably aged 3-5 days in the fridge30 gr granulated sugar200 gr powdered sugar110 gr almondspowdered strawberriespowdered pink food coloringPrepare the strawberries: preheat your oven to 250F and position a rack in the center. Place the strawberry slices in a single layer on a parchment paper lined baking sheet and let them dry in the oven for about one hour. Let them cool completely. Process until extremely fine. Reserve.Prepare the macarons: in a stand mixer fitted with the whisk attachment, whip the egg whites to a foam, gradually add the sugar until you obtain a glossy meringue. Do not overbeat your meringue or it will be too dry. Place the almonds, powdered sugar, reserved powdered strawberries and food coloring in a food processor and give them a good pulse until the nuts are finely ground. Add them to the meringue, give it a quick fold to break some of the air and then fold the mass carefully until you obtain a batter that falls back on itself after counting to 10. Give quick strokes at first to break the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flattens on its own you are good to go. If there is a small beak, give the batter a couple of turns.Fill a pastry bag fitted with a plain tip (Ateco #807 or #809) with the batter and pipe small rounds (1.5 inches in diameter) onto parchment paper or silicone mats lined baking sheets. Preheat the oven to 280F. Let the macarons sit out for 30 minutes to an hour to harden their shells a bit and bake for 15 to 20 minutes, depending on their size. Let cool. If you have trouble removing the shells, pour a couple of drops of water under the parchment paper while the sheet is still a bit warm and the macarons will lift up more easily do to the moisture. Don’t let them sit there in it too long or they will become soggy. Once baked and if you are not using them right away, store them in an airtight container out of the fridge for a couple of days or in the freezer. To fill: pipe or spoon about 1 big tablespoon of butterceam in the center of one shell and top with another one.Vanilla Buttercream:see recipe here but ommit the violet.
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Cinnamon Apple Macaronsmakes ~50 small macarons or 20-30 large macaronsfor Macaron Shells:200 gr powdered sugar120 gr blanched and slivered almonds10 gr freeze-dried apple1 heaping Tbspn ground cinnamon1/2 tspn green powered food coloring, if desired30 gr granulated (superfine, opt) vanilla sugar (for directions on making homemade vanilla sugar, see here)100 gr egg whites, aged 1-2 days at room temperature or a week in the refrigerator, at room temp1/4 tspn cream of tartar1. Prepare two baking sheets lined with silpats or parchment paper and a pastry bag with a large round piping tip.2. Combine the powdered sugar, almonds, dried apple, cinnamon, and green food coloring, if using, in a food processor and grind until a fine powder. Sift thoroughly through a fine mesh strainer and set aside.3. In a small bowl, have ready the granulated vanilla sugar.4. In a separate mixing bowl, combine the egg whites and the cream of tartar. Using a balloon whisk, quickly stir the mixture until the entire surface is covered with foam. Then, start whisking the egg whites, gradually adding in the granulated vanilla sugar. Whisk until you reach glossy, almost-stiff peaks.5. Gently fold the sifted almond and powdered sugar mixture into the egg whites in three to four stages, just until the ingredients are incorporated and the batter slowly re-absorbs peaks.6. Transfer the macaron mixture to the prepared piping bag and pipe rounds on to the lined baking sheets. Tap the baking sheets on the table a few times to release air pockets.7. Rest the macarons for at least 30 minutes (and up to 60), until the outside shells are no longer tacky and sticky to a light touch.8. Preheat oven to 290 degrees F, with the oven rack in the bottom third of the oven.9. Bake the macarons in the oven, one sheet at a time, for 24-28 minutes total, rotating the sheet half-way through the baking time to insure even baking.10. Remove from oven and let cool.*Note: the resting and oven temperature and times are adjusted to what works in my kitchen and oven (which, to my knowledge and according to two oven thermometers, is quite accurate). Please note that you may have to adjust according to what works in your kitchen and oven.for Apple Butter Buttercream:3 egg yolks1/3 cup sugar1/4 cup water1 cup butter, at room temperature1/3 cup apple butter1. Whip the egg yolks until light and shows definitive streaks when you move your whisk through them.2. In a small saucepan, combine the sugar and water and stir until the sugar is completely wet. Cook over medium high heat, without stirring, until the sugar reaches 238 degrees F. Immediately remove from heat and (carefully!) gradually pour into the egg yolks while whisking, being careful not to hit the whisk wires.3. Continue whipping the egg yolks on medium high until the the outside of the bowl is no longer hot or warm to the touch.4. Add the butter in while beating, one tablespoon at a time.5. Once the butter is incorporated, beat in the apple butter. Use immediately to fill the macarons (or, if you refrigerate the buttercream, bring to room temperature and beat to restore texture before using).for Assembly:1 small tart green apple, in small, thin chunks (thick enough to still have crunch, though!)lemon juiceground cinnamon1. Toss the apple chunks with a light coating of lemon juice. Then, sprinkle with cinnamon.2. Fill the macarons with the apple butter buttercream and apple chunks. Let the macarons “cure” in an airtight container in the refrigerator overnight before serving. (via Desserts for Breakfast: Midweek Macarons: Cinnamon Apple Macarons with Apple Butter Buttercream and Tart Green Apples)
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French Chocolate Macaron Recipe Macaron Batter1 cup (100 gr) powdered sugar½ cup powdered almonds (about 2 ounces, 50 gr, sliced almonds, pulverized)3 tablespoons (25 gr) unsweetened Dutch-process cocoa powder2 large egg whites, at room temperature5 tablespoons (65 gr) granulated sugar Chocolate Filling½ cup (125 ml) heavy cream2 teaspoons light corn syrup4 ounces (120 gr) bittersweet or semisweet chocolate, finely chopped1 tablespoon (15 gr) butter, cut into small pieces Directions Preheat oven to 350º F (180º C). Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready. Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn’t quite fine enough. In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes. Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you’re alone). Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart. Rap the baking sheet a few times firmly on the counter top to flatten themacarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet. To make the chocolate filling: Heat the cream in a small saucepan with the corn syrup. When the cream just begins to boil at the edges, remove from heat and add the chopped chocolate. Let sit one minute, then stir until smooth. Stir in the pieces of butter. Let cool completely before using. Assembly Spread a bit of batter on the inside of the macarons then sandwich them together. (You can pipe the filling it, but I prefer to spread it by hand; it’s more fun, I think.) I also tend to overfill them so you may or may not use all the filling. Let them stand at least one day before serving, to meld the flavors. Store in an airtight container for up to 5 days, or freeze. If you freeze them, defrost them in the unopened container, to avoid condensation which will make the macarons soggy.
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