I’ve been playing with ganache lately. Red macaron shells with raspberry-flavored chocolate ganache seemed like a good idea. I used finely ground almond flour for the first time in a while. I usually opt for almond meal, which is coarser, but generally about half the price of finely ground almond flour. I also bought some piping bags, and man, with those two little changes, I was surprised at how much easier I made the process on myself.
We all know the deal – (almond flour + powdered sugar) + (whipped eggs whites + coarse sugar + food coloring) = batter. As long as you cut the tip of the bag in a straight line, you don’t even need to use a tip, you’ll get nicely rounded, even macaron shells.
I had some extra raspberry-flavored ganache, so I made small balls and rolled them in some powdered sugar and shredded coconut (unsweetened).