Sasa Demarle Macaroons Recipe

Want to make delicious macaroons for your friends, family or customers but don't know how? Follow this recipe as adapted by Sasa Demarle to make perfectly round, delicious macaroons. These treats look like little sandwiches, but are sweet and cakey. Each mat is able to make 10 macaroons as each macaroon takes one top and one bottom of the cakes. This recipe will teach you how to make the cake mixture as well as the cream filling.
Ingredients You'll Need:
For the macaroons: 1 Cup -- Egg Whites 2/3 Cup -- Sugar 1 tsp -- Egg White Powder 1 1/4 Cup -- Almond Flour 2 Cups -- Powdered Sugar	For the filling: 1 2/3 cup -- 66% Dark Chocolate 3/4 Cup -- Heavy Cream 1/3 Cup -- Light Corn Syrup 1/3 Cup -- Butter 1 Each -- Vanilla Bean

Recipe:
First for the macaroon mixture: 1. Whisk the one cup of egg whites, 1 tsp of egg white powder, and half of the sugar into medium-sized peaks. 2. Continue whisking together the mixture and add the remaining half of the sugar. If you wish to make your macaroons colored, now is when you would add in your choice of food coloring. Be creative and make them blue, green, purple, red or yellow. 3. Fold in pre-sifted 2 cups of powdered sugar as well as the 1 1/4 cup of almond flour until the mixture is able to fall back upon itself. 4. You should have a decent mixture at this point and are ready to begin baking. Pipe into a Macaroon Silpat, filling every one of the molds. Make sure that each of the molds has something in it, even if it's just filled with water so that it bakes evenly and is able to be transported to the oven. 5. Bake in the oven for 12 - 15 minutes at 300°F.
While the macaroons are baking, work on the macaroon filling. 1. First, bring the 3/4 cup cream, 1/3 cup corn syrup and 1 vanilla bean to a boil. 2. Once boiled, strain out the single vanilla bean, and take the remaining liquid and pour over the 1 2/3 cup of chocolate. 3. Mix together until the chocolate is completely melted and the mixture is creamy and smooth. 4. Next add the 1/3 cup of butter. Ensure that the butter is pre-softened so that this step goes a bit smoother. Take the mixture, with the softened butter, and emulsify with a hand blender until smooth. 5. Pipe this mixture onto one of the macaroon shells using a pastry bag from Update International, put another shell on top to make a sandwich. 6. Store in the freezer or refrigerator overnight. Thaw before serving.
Recipe and images adapted from Sasa Demarle.