Nine years ago I fell in love with the Palace of Versailles from the comfort of my World History textbooks. I envisioned wandering the Hall of Mirrors, cascading down the grand outdoor stair cases leading to the various perfectly manicured gardens, and most importantly I envisioned a diet comprised solely of delicate French macarons.
Four years and 5 months ago, I finally stepped foot into my history book dreams; I was at the Palace of Versailles! Every single step was overwhelming and glorious. The palace was large that I could have ever imaged, the gold was shiny-er that any printed book could portray, and the gardens were pristine oasis with stories hidden in each petal.
And the French macarons, Laduree Versailles, that is when I knew honestly and truly, I would forever be head over heels in love with Versailles.
With Christmas right around the corner here is to dreaming of Christmas in Versailles.
CHOCOLATE CANDY CANE MACARONS
- 2 cups powdered sugar
- 1 cup almond meal
- 3 tablespoons cocoa powder
- 3 large egg whites
- Pinch cream of tartar
- 3 tablespoons granulated sugar
Chocolate Ganache Filling
- 1/4 cup whipping cream
- 1 1/4 cups semi-sweet chocolate chips
Candy Cane Topping
- 4 peppermint candy canes, crushed
Preparing the Macarons
- Preheat oven to 375 degrees. Spray macaron pan with non-stick spray, such as PAM Baking Spray.
- Sift almond flour, icing sugar, cocoa together. Set aside.
- Whisk egg whites with a hand mixer until foamy. Add cream of tartar and beat until soft peaks form. Reduce speed and gradually add extra fine sugar. Increase speed and beat until stiff peaks form.
- Slowly fold mixtures together. The batter will be very stiff and sticky, but continue to fold the mixture until is loosens.
- Transfer mixture to a piping bag. Pipe into macaron pan.
- Once filled, tap the macaron pan a couple of times against your counter to release any air pockets.
- Decrease temperature to 325 just before placing the baking sheet in the oven. Bake for five minutes and rotate pan for another 5 minutes.
- Let cool completely.
Filling the Macarons
- In a sauce pan, bring whipping cream to a boil.
- Pour over chocolate chips and stir until all melted.
- Set mixture aside until it has solidified and is spreadable.
- Gently spread a small amount of ganache on one macaroon and place another on top. Key is to be very gentle, these are extremely fragile.
- Pipe a dollop of ganache on to the top of the macaron and sprinkle crushed candy canes.