thanksgiving: part 2

Chocolate time! Making these at 10:30 with my mommy. Got to get everything done before the big day! We're using the tried and true David Lebovitz recipe. Everything went pretty smoothly, disregarding the powdered sugar which coats my eyelashes.

The most exciting part of this is we finally get to make real ganache! The perfect ratio is 9 ounces of chocolate to 1 cup of cream, but I am cutting the recipe in half. Chop the chocolate finely if you are using a block of chocolate, but chocolate chips are fine. But please-- dark chocolate. Simmer the cream, then pour it over the chopped chocolate. Let the cream melt the chocolate, then blend the mixture. If you want, add a teaspoon of dark rum or flavored liqueur. I used amaretto. the ganache should be smooth and shiny and ridiculously yummy.

Depending on your preference, there are two ways to apply the ganache to the macarons. If you are a fan of piping, pour the ganache into a piping bag and squeeze it onto every other mac. I was too tired for that, so I put the ganache in the refrigerator over night so that it set up. Then spread it on. And the beauties....

Happy Thanksgiving!

xoxo,

allie