I woke up yesterday morning thinking about macaroons. As one does. (You know the difference between macaroons and macarons, right? Macaroons are those chewy mounds of coconut and sugar, bound together by egg whites. Macarons are those fancy $2-per-pop French filled sandwich cookies made with ground almonds.) Macaroons and chocolate are pals – as a kid, I’d beg my mom to buy those Ruffles, which would last approximately five minutes in our house. I realize there aren’t a whole lot of Easter recipes on this site, and it occurred to me that macaroons come with an added holiday bonus: when pressed into tart shells, they resemble nests. And that little space in the middle provides an ideal chocolate delivery service. AmIright? Ganache, of course, is just a fancy way of saying chocolate and cream, melted together. The ratio of chocolate:cream determines the texture of the ganache; 3:1 is ideal for truffles you can roll with your hands. 1:2 makes the best pourable chocolate sauce. SomewhereContinue reading
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