Chocolate Macarons

JG and I are spending a bit of time in the heartland, which meant we had to clear out the fridge and put the garden in the bathtub [it wasn't easy].  I had 6 egg whites leftover from a couple projects and chocolate that was starting to bloom in my warm pantry, so I figured I may as well make a triple batch of David Libovitz' chocolate macarons and my own low[er] fat caramelized chocolate ganache.    

My only adjustment was that I sifted the dry ingredients into the whites because the nut oil/cocoa powder combination was clumping together... and the final result was still a little too bumpy.

 As for the ganache, I caramelized the sugar and browned the butter before adding fat-free evaporated milk [in lieu of heavy cream] and then stirred in nearly a pound of chocolate... and had nearly a pound of the resulting ganache left over, waiting for me in the freezer when I come home.

Recipe: Caramelized Chocolate Ganache

This makes at least 4 cups of ganache... which is probably enough to frost a layer cake.


3 tbs butter
1/4 cup sugar
1 12 oz can fat-free evaporated milk
1 lb dark ~ 70% chocolate, chopped
1 tbs vanilla (or amaretto)
powdered sugar, if needed


Open the can of milk and place it near the stove for quick access.  In a heavy-bottom pot,  put sugar on one side and butter on another over high heat.  As soon as the butter starts to brown, stir it with the sugar.  Here's the slightly tricky part.  Watch for the sugar to melt and turn a rich caramel color. [If it smells burned, it is.  Start over.] As soon as it reaches the desired color, pour in the milk (it will sputter). Bring to a simmer, removed from heat, and stir in the chocolate and vanilla.  Transfer to a cool bowl and let sit until room temp (or refrigerate).  If your ganache isn't quite thick enough to spread with a spatula, add powdered sugar, a tablespoon at a time, until you reach the desired consistency.