#ganache

I forgot to halve the heavy cream so my ganache was runny and never set up. The cake was good, nothing earth shattering but a nice cake.

With a rich chocolate ganache filling and a crispy exterior, these ganache macarons are a delightful treat. They're ideal as a dessert or a gift for special events.

Ingredients: 1 cup almond flour. 1 3/4 cups powdered sugar. 3 large egg whites. 1/4 cup granulated sugar. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup heavy cream. 4 ounces dark chocolate, chopped.

Instructions: Preheat your oven to 300F 150C and line a baking sheet with parchment paper. In a food processor, combine almond flour and powdered sugar. Pulse until well combined, then sift the mixture into a large bowl. In a separate bowl, beat the egg whites with an electric mixer until they start to foam. Gradually add granulated sugar, vanilla extract, and salt, and continue beating until stiff peaks form. Gently fold the egg white mixture into the almond flour and powdered sugar mixture until you have a smooth batter. Be careful not to overmix. Transfer the batter to a piping bag fitted with a round tip. Pipe small rounds onto the prepared baking sheet, spacing them about 1 inch apart. Tap the baking sheet on the counter a few times to release any air bubbles. Let the piped macarons rest at room temperature for about 20-30 minutes, or until they form a dry shell on the surface. Bake the macarons in the preheated oven for 15-18 minutes, or until they are set and have developed feet. Remove from the oven and let them cool completely on the baking sheet. While the macarons are cooling, make the ganache filling. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped dark chocolate. Let it sit for a minute, then stir until the chocolate is completely melted and the mixture is smooth. Allow the ganache to cool slightly, then refrigerate for about 20-30 minutes, or until it thickens to a spreadable consistency. Pair up the cooled macaron shells based on size and shape. Spread a generous amount of ganache on one shell and sandwich it with another. Repeat with the remaining macarons. Store the filled macarons in an airtight container in the refrigerator for at least 24 hours to allow the flavors to meld. Bring them to room temperature before serving. Enjoy your delicious Ganache Macarons!

Prep Time: 30 minutes

Cook Time: 15 minutes

I drew Ganache and Aka in their og positions and some fanart of Quarry