I couldn't believe I actually had macarons with feet! A few things I learned along the way: I should've sifted the ground almonds as I still had a few chunks after pulsing for a few minutes and I need a better handle on using the piping bag as I piped a few HUGE macarons.
Vanilla Bean Macarons with Dark Chocolate Ganache
Adapted from Helen Dujardin (Tartlette)'s Demystifying Macarons article in Desserts Magazine
90 - 100 grams of egg whites (3 eggs)
50 grams granulated sugar stored for 1-2 weeks with a split vanilla bean
200 grams powdered sugar
110 grams blanched slivered almonds
Add them to the meringue and start to give quick strokes at first to break down the mass and slow down. The whole process should not take more than 50 strokes. Test a small amount on a plate: if the tops flatten on its own, you are good to go. If there is a small beak, give the batter a couple more folds.
Fill as pastry bag fitted with a plain tip with the batter and pipe small rounds (1.5 inches in diameter) onto silpat baking mats.
Preheat the oven to 300F degrees. Let the macarons sit out for 30 minutes to harden their shells a bit and bake for 10-12 minutes, depending on their size. Let them cool completely before filling.
Dark Chocolate Ganache
4 ounces of bittersweet chocolate, finely chopped
3/4 cup of heavy cream
Remove from the stove and add the chocolate to it. Let stand 2 minutes and then stir until fully combined.
Let cool until firm enough to put in a small piping bag.