Weekend Special

You’ve heard of Only Fans? This is Up+Adam’s ‘Only Pans’ - Kitchen conversations with the area's best chefs and culinary creators. Today we’re hanging out in the kitchen of Monika of Monika’s Macarons to learn how to make macarons the right way!

Monika’s Macarons specializes in crafting “One-of-a-Kind” Parisian French Macarons. Monika has galvanized her French heritage and is passionate about perfecting the petite French delicacy. Her macarons are made with gluten free ingredients but don't let dissuade you if you're good with gluten, you won't even know! Monika’s Macarons are the best!

Monika was really sweet to share so much with me and guide me in making these, if YOU have any questions on how better to master these at home, go to AdamMontiel.com and submit a question and Adam will personally ask Monika and get you an answer. 

Visit Monika’s Macarons HERE

Monika’s Macaron Chocolate Ganache Filling

• PREP TIME - 5 minutes
• COOK TIME - 1 minute
• ADDITIONAL TIME - 4 hours
• TOTAL TIME - 4 hours 6 minutes

Ingredients

• Chocolate Ganache Macaron Filling
• 120g semi-sweet chocolate or chocolate chips (2/3 cup)
• 20g unsalted butter (1 1/2 Tbsp)
• 120g heavy cream (1/2 cup)

Equipment

• Kitchen scale
• Immersion Blender

Chocolate Ganache Macaron Filling

• The chocolate ganache filling needs about 2 hours to set, so I recommend making it first! It can also be made up to a week in advance.

• Place 120g of semi-sweet chocolate and 20g of unsalted butter in a medium-sized bowl and set aside.

• Pour 120g heavy cream into a heat-proof bowl and heat in 15 second intervals in the microwave until it just begins to bubble (this usually takes me about 45 seconds). If you don't have a microwave, heat the cream over a medium-high heat in a saucepan until it starts to bubble and steam.

• Pour the heavy cream over the chocolate and butter. Make sure all the chocolate is submerged beneath the cream. Let the mixture sit for a couple minutes.

• Use an immersion blender or a spoon to mix the ganache until the mixture has come together and is smooth.

• Press a piece of plastic wrap flush against the ganache to prevent a skin from forming. Place the bowl in the fridge to chill for about 2 hours. If you make it in advance, let it chill in the fridge in a bowl and scoop it into a piping bag when you're ready to use it.

• When you're ready to use this ganache, place it in a piping bag fit with a large round piping tip. It should be thick enough to scoop into the piping bag and hold its shape.

• Pipe a thick dollop of chocolate ganache on one macaron shell. Gently press a second shell on top of the ganache to create a sandwich.

• Place the finished macarons in the fridge in an airtight container to mature overnight. When you're ready to enjoy them, let them sit at room temperature for 10-20 minutes and enjoy!