French Macarons with Chocolate Ganache Filling

This is the first time I have ever made Macaroons, and I'm not sure how I feel about them yet! I'm sure if I make them more and more, I'll get the hang of it! Anyway, this is what I made!

French Macarons:

• 1 cup confectioners' sugar
• 1/2 cup flour
• 1/4 cup crushed almonds
• 2 large egg whites
• Pinch of cream of tartar
• 1/4 cup granulated sugar

• Preheat oven to 375 degrees. Bring confectioners' sugar, flour and crushed almonds together. Whisk to let free the lumps. Set aside.
• Whisk your egg whites until foamy. Add pinch of cream of tartar, whisk. Add sugar, whisk. Add Flour mix, whisk.
• Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks.
• Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macaroons 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.
• Let macaroons cool on sheets for 2 to 3 minutes, then transfer to a wire rack.

Chocolate Ganache:

• 1 pound good-quality bittersweet chocolate, finely chopped
• 2 1/3 cups heavy cream
• 1/4 cup corn syrup

• Place chocolate in a large heatproof bowl. Bring cream and corn syrup just to a simmer over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.
• Beginning near the center and working outward, stir melted chocolate into cream until mixture is combined and smooth (do not overstir).
• Refrigerate, stirring every 5 minutes, until frosting just barely begins to hold its shape and is slightly lighter in color. Use immediately (ganache will continue to thicken after you stop stirring).

I also posted on: SWEET AS SUGAR COOKIES