Assorted French Macarons with Ganache Centers

Method 7 steps

1. 01

   Line trays with parchment and sift the almond flour and powdered sugar together twice, discarding coarse bits.

2. 02

   Whip the egg whites with the cream of tartar to foam, then add the granulated sugar gradually and whip to stiff, glossy peaks.

3. 03

   Fold in the almond mixture in two additions, pressing the batter against the bowl until it flows off the spatula in a thick ribbon.

4. 04

   Divide into four bowls: tint one green, one pink, stir cinnamon into one and leave one plain. Pipe 1 1/2-inch rounds, tap the trays firmly and dust a few plain shells with cocoa.

5. 05

   Let the shells rest 30 to 45 minutes until a dry skin forms. Heat the oven to 300 F.

6. 06

   Bake one tray at a time for 16 to 18 minutes until the feet are set and the shells lift cleanly. Cool on the tray.

7. 07

   Pour the hot cream over the chocolate, stir smooth and cool until pipeable. Pair shells of the same color, pipe ganache on one and sandwich. Chill overnight in an airtight box.

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